Inspired by stuffed and rolled chicken of the 70's this recipe uses an updated combination of ingredients to make an easy, delicious breaded chicken you can make on a weeknight.
Course Main Course
Cuisine Three's Company
Servings 4
Calories 413kcal
Ingredients
½Onion
2clovesgarlic
2chicken breastsboneless, skinless
¼ cupRicotta
¼cupFeta
½cup spinachsee notes for substitutions
¼cuppecansoptional, can also use walnuts
1egg
1cupbreadcrumbs
4tablespoonolive oil
Instructions
Dice the onion and mince the garlic. Throw them into a pan and sauté until the onions are translucent.
Add 2 large handfuls of spinach per chicken breast to the pan. It's around a total of ½ packed cup. Sauté with the onions and garlic until just wilted.
Mix ricotta cheese and feta. Add in spinach mixture and combine. Add pecans if you're using them.
Slice each chicken breast in half lengthwise and pound until thin. Around ¼". Place a large spoonful of filling in the centre of each pounded breast.
Roll the chicken around the filling.
Dip in egg then breadcrumbs.
Place chicken on a baking sheet drizzled with olive oil. Drizzle top of chicken with olive oil. Bake for 20-25 minutes at 375 turning halfway through the cooking time.
Notes
No spinach on hand? Use almost any edible leafy green: arugula, swiss chard, mustard greens, or collard greens.