2 hours ago
Tuesday, October 25, 2011
This was a last minute idea to make use of some defrosted frozen spinach I had in the fridge.
Stuffed chicken breasts are always elegant, yet easy.
The hard part is keeping the little packages closed so the stuffing doesn't ooze out.
I recommend flattening the cutlets. Either with a meat mallet or with your hands, by working them up thru the muscle so they get nice and thin for rolling.
Make a stuffing with anything you have (any cheese, herbs or vegetables).
Last night I used:
10 oz. package of defrosted frozen spinach, water squeezed out
1/4 cup of feta cheese
1 red bell pepper, diced
1/2 small onion, diced
1 garlic clove, chopped
kosher salt & pepper
2 tbsp grated Parmesan cheese
2 tbsp oregano leaves (because I had them in the garden)
1 package of chicken breasts (this makes enough stuffing for 6 breasts)
1 slice of prosciutto or speck for each breast
In a small skillet, cook the onion and garlic in some olive oil until translucent.
Add the onions along with all of the ingredients in a bowl. This is your stuffing.
Now comes the fun part.
Season the chicken breasts w/ kosher salt & pepper.
Spread the chicken breasts (your hands are going to get dirty) on a plastic wrap lined cutting board and spoon some of the filling down the center of the chicken breast.
Fold or roll as best you can and set aside.
Do this with each of the breasts.
Carefully wrap a prosciutto slice around each stuffed breast. You can secure it with a toothpick if you like, or just wing it.
Once you have all the chicken breasts wrapped, place them in a large oven proof skillet with some oil and cook on the high heat on the stove for 4 minutes.
Flip carefully with a flat fish spatula and cook the other side for 4 minutes.
Place in a 375F oven for 20 minutes (make sure your skillet is ovenproof).
Remove the rolls and let rest on a cutting board for 10 minutes.
Now you are ready to slice them in half or cut into roulades. Serve over rice if you like.
These were really easy and delicious.