Cheesy Spinach Stuffed Chicken Breast with Marinara Sauce
Portion Size: 1 cup; ½ cup chicken plus topping, ½ cup broccoli
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (4oz.) boneless skinless chicken breasts | |
| 1 tablespoon olive oil | |
| 8 oz. light cream cheese | |
| 2 cups chopped fresh spinach | Washed, trimmed and chopped |
| 1 clove garlic | Washed, peeled and mince |
| 1/3 cup Parmesan cheese | |
| ½ cup mozzarella cheese | |
| ¼ teaspoon ground black pepper | |
| ½ teaspoon salt | |
| 1 cup breadcrumbs | |
| ½ cup Parmesan cheese | |
| 1 teaspoon dried Parsley flake | |
| ½ teaspoon salt | |
| ½ teaspoon onion powder | |
| 2 eggs | |
| 2 tablespoons olive oil | |
| 2 cups Marinara sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine the cream cheese, spinach, garlic clove, Parmesan, mozzarella, pepper and salt in a medium bowl. Mix well. | |
| 2 | Trim chicken of any visible fat. For thick chicken breasts slice them about 2/3 from the sides. (butterfly) For thinner breasts, place a layer of plastic wrap over chicken breasts. Pound the chicken flat with a meat mallet. (starting at one edge and working around and then the center). | |
| 3 | Spoon 1/8 of the spinach mixture into the middle of the chicken cutlet and roll the edges up around it. Turnover and squeeze with your hands until your hands until sealed and an oval shape. | |
| 4 | Chill the stuffed chicken for 15 minutes. | |
| 5 | Beat the eggs in a medium bowl. Combine the other breading ingredients (except for the olive oil) in a different bowl and stir. | |
| 6 | Heat the oil in a medium sized nonstick sauté pan. | |
| 7 | Pre heat the oven 375 °F. Dip the stuffed chicken into the egg first and then the breading mix. Sauté until golden brown on both sides. Transfer to baking dish. | |
| 8 | Bake at 375 degrees for 18-22 minutes. To serve, top with warmed marinara sauce. | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
