This recipe is a bit labour-intensive up front. But once it's made, it's great cold in a picnic basket, or as a leftover dinner on a hot night. Yes, it's got spinach in it...maybe a way to get your kids to eat it?
Serving: 4 servings
Prep Time: 45 minutes
Cook Time: Pan frying + 40 minutes in the oven
INGREDIENTS
- 4 cups tightly packed fresh spinach leaves
- 1 cup ricotta cheese
- 2 Tbsps. chopped fresh flat-leaf parsley
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- salt & pepper
- pinch of grated nutmeg
- 1 garlic mashed clove
- For the chicken:
- 4 boneless, skinless chicken breasts, pounded flat
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 4 Tablespoons olive oil
- Ketchup or store-bought (or homemade!) tomato-basil pasta sauce
- 1 cup toasted pine nuts (optional)
DIRECTIONS
Make the filling: Bring 1/2-inch of water to a boil in a wide pot. Add the spinach and cook until it just wilts, about 1 minute. Drain the spinach well. let it cool. Use your hands to squeeze any water from the spinach and then set on a cutting board. Coarsely chop the spinach and then set in a medium bowl. Add the ricotta, the 1 egg, parsley, Parmesan cheese, garlic, salt, pepper and nutmeg, and optional pine nuts. Combine. Stuff the chicken: Place an equal amount of the ricotta filling in the centre of each breast that has been pounded flat. Fold 2 sides of each breast partially over the filling and then tightly roll it up to seal the filling inside. Place the flour, lightly-beaten eggs, and breadcrumbs on separate plates. Then dip chicken in: flour, eggs, crumbs. Place the oil in a large skillet set over medium, to medium-high heat. When hot, add the chicken, lightly brown on all sides, and then set on a foil-lined baking sheet, seam-side down. Bake the chicken 30-40 minutes, at 375 For until cooked through. Allow chicekn to cool, before serving. Slice in disks, and serve with ketchup or tomato pasta sauce for dipping.
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