Stuffed Rolled Chicken

Stuffed Rolled Chicken

(4 servings)

Ingredients:

4 (4-5 oz.) Boneless skinless Chicken Breast

½ tsp. Salt, divided

¼ tsp. Black Pepper

4 slices Bacon

12 oz. Fresh Spinach, stemmed

4 oz. Cream Cheese, softened

¼ cup Parmesan Cheese, grated

2 large Fresh Eggs, lightly beaten

1¼ cups Italian Style Bread Crumbs

2 cups Marinara Sauce (your choice)

1 cup Mozzarella Cheese, shredded

Directions:

Spray a 9x13 casserole dish and set aside.  Using half the salt and pepper, season each breast.  Take a piece of chicken and place it between 2 pieces of plastic wrap.  Using the flat side of meat mallet or bottom of a pan, pound lightly to a thickness of ¼ inch.  Repeat with remaining pieces.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon to a paper towel lined plate.  Reserve 1 tbsp. of bacon grease.  Set 15-20 large spinach leaves aside.  Add remaining spinach to the skillet and stir until slightly wilted (about 2 minutes).  Remove from heat and place in the bowl of a food processer.  Add the cream cheese, Parmesan cheese, bacon and remaining salt.  Process until smooth.  Divide reserved spinach over each breast.  Now add 2 tbsp. of Cheese mixture and spread around.  Roll up the chicken breasts and dip in egg mixture and then the bread crumbs.  Place seam side down in the prepared dish and baked 25-30 minutes in a preheated 425-degree oven.  Remove from oven.  Divide the marinara sauce evenly over the breasts and do the same with the mozzarella cheese.  Put back in the oven that has been changed to boiler.  Heat 2-3 minutes or until cheese has melted and serve.

Notes:              You can easily double this recipe.  But you may have to use a second 9x13 baking dish.

Ideas for Future Efforts

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