Ingredients
-
1 1/2
-
3
-
-
-
1/2 - 3/4
-
3
-
1
-
1/4
-
1
-
1/8
-
2
-
1
-
-
-
Directions
Spinach & Gouda Stuffed Chicken Breasts, I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors This ones for you!, These were really, really tasty I didn’t have any sun-dried tomatoes, so I threw in a roasted red pepper (improvise!) & really good Only one problem & it’s a general prob – rolling up with the toothpicks I wish there was an alternative Nothing to do with the recipe though, just in general Thx!!, Nice recipe! Thanks!
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
Place Spinach Leaves in a Bowl With a Few Tablespoons of Water. Cook in Microwave For 20 Seconds or Until Leaves Are Limp. Drain Water and Set Aside. |
|
3
Done
|
Place a Chicken Breast Between Plastic Wrap and Pound to 1/4 Inch Thickness Using a Mallet or Rolling Pin. Repeat With Remaining Breasts. Sprinkle Both Sides of Each Breast Generously With Salt and Pepper. |
|
4
Done
|
Mix the Spinach, Cheese, Sun-Dried Tomatoes, and Garlic. Place 1/3 of This Mixture on Each Breast and Roll Up. Secure With Toothpicks. |
|
5
Done
|
Mix the Breadcrumbs With the Dried Basil and Garlic Salt. |
|
6
Done
|
Dredge Breasts in Flour, Then Roll in Beaten Egg and Roll in the Bread Crumbs Making Sure to Get the Ends of the Rolls Coated as Well. |
|
7
Done
|
Place in a Buttered 9x9 Square Pan and Bake For 35 Minutes or Until Chicken Is No Longer Pink. Remove Toothpicks and Serve. |
