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“I love chicken and am constantly in search of a way to make it different and special. It is my belief that this dish is how I won my way into the heart of the man of my dreams! It’s not always easy to make a main dish just for 2… but this one is a snap! Your butcher or deli person can butterfly the chicken breasts for you. You can also use boneless thighs.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 toothpicks
  • 4 large boneless chicken breasts, Butterflied and pounded
  • 14 cup finely chopped fresh Baby Spinach, plus
  • 6 leaves fresh Baby Spinach, set aside whole
  • 12 cup part-skim ricotta cheese
  • 14 cup shredded fontinella cheese (sharp Italian table cheese)
  • 1 12 teaspoons crushed garlic
  • 1 egg, beaten
  • 12 cup milk
  • 1 12 cups seasoned bread crumbs

Directions

  1. -Preheat oven to 400.
  2. -Lay the butterflied chicken breasts out flat and cover with reserved whole spinach leaves.
  3. -In a mixing bowl combine chopped spinach, ricotta cheese, Fontinella Cheese and garlic.
  4. -Spoon mixture into the center of the chicken breasts.
  5. -Fold chicken over the cheese mixture and secure with toothpicks, almost like sewing.
  6. -In a shallow dish or pie plate beat the 2 eggs and add milk. In another dish, pour the breadcrumbs.
  7. -Dredge the chicken first in the egg mixture to coat it and then completely cover in breadcrumbs.
  8. -Place in oven safe dish and bake for 20 minutes.

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