Monday, November 3, 2008

Stuffed Chicken

      • 4 boneless chicken breast

      • 1/2 cup Italian seasoned bread crumbs

      • 1/4 cup milk

      • 8 thin pepperoni or salami

      • 1 cup shredded Mozzalella cheese

      • 1/4 cup grated Parmesan cheese

      • 1 tablespoon minced fresh parsley

      • 1 cup of baby spinach or any eatable green leaves


      1. Set the oven at 425 degrees.

      2. Flatten chicken to 1/4-in. thickness.

      3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.

      4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

      5. Place the rolls, seam side down, on a greased baking sheet.

      6. Spritz chicken with cooking spray.

      7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.

      8. Remove toothpicks and serve.

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