03-18-2017 07:51 AM - edited 03-18-2017 07:52 AM
1 Tbsp. olive oil
5 ounces baby spinach
Salt and pepper
8 ounces cream cheese
1 cup shredded mozzarella cheese
1 tablespoon garlic powder
4 boneless, skinless chicken breasts
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
¼ cup canola oil, for frying
1. Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat.
2. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine.
3. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed.
4. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken.
5. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and drain. Serve!
Recipe by Alvin Zhou
03-18-2017 03:22 PM
@CATLOVER Thank you for sharing this one--I'm saving it to my files.
Here is my testimony to the importance of reading a recipe carefully: When I first looked at this one, I misinterpreted the instructions. Instead of making the first cut of the breast crosswise, I jumped to the conclusion to butterfly it.
While I was preparing to cut chicken for tonight's Chicken Chowder, I even butterflied it first to show DH how dangerous it would be to try to cut a pocket into such thin pieces. To be honest, I contemplated pointing that out in this thread.
Then I re-read the recipe. Huh. "3. Slice chicken breasts in half crosswise." The importance of reading all the words.
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