Sunday, August 17, 2008

Cream Cheese and Spinach Stuffed Chicken Rolls


Note: This recipe was good, but next time I am going to marinate the chicken breasts after I pound them out - probably in Italian dressing. The chicken was a little bland, even with the cream cheese mixture in the middle.

6 boneless chicken breast halves
8 ounces cream cheese
1/2 cup chopped cooked spinach
1 sm. clove garlic, minced
1/8 teaspoon nutmeg
Salt pepper (to taste)
1 large egg beaten with tbsp. water
1/2 cup unseasoned dry bread crumbs
3 tablespoons butter, melted

1. Heat oven to 375 degrees. Flatten chicken between plastic, to 1/4 inch thick.

2. In large bowl, beat cream cheese with spinach, garlic, nutmeg, salt and pepper until combined.

3. Spoon equal amount of mixture across narrow end of each breast. Roll jelly roll style and secure with toothpicks. Dip in egg and roll in crumbs. Shake off excess. In baking dish arrange chicken seam side down in one layer drizzle with butter. Bake 25-30 minutes or until golden brown.

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