8 boneless, skinless chicken breasts, pounded
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 cup olive oil
2 cloves garlic, peeled and crushed
3/4 pound fresh spinach, chopped
3 eggs, beaten
1/2 cup milk
1 1/2 cups Italian bread crumbs
1/2 pound Feta cheese, crumbled, divided into 8 parts
3 tablespoons peanut oil
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1 tablespoon flour
1 cup chicken broth
3/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon capers


1. Preheat oven to 350 degrees F. Sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In large oven-proof skillet, heat olive oil over medium heat. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
2. Remove mixture from skillet, drain, cool and divide into 8 parts. In medium shallow bowl, mix eggs and milk. In separate shallow bowl, place breadcrumbs.
3. On each chicken breast, place 1 part spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks. Add chicken, first to egg mixture and then in breadcrumbs, dredging to coat.
4. In original skillet, heat peanut oil over medium heat. Add chicken and cook until brown. Cover and bake in oven about 30 minutes or until fork can be inserted with ease.
5. To make sauce, drain most of oil from skillet, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened. Place chicken rolls on serving dish and pour sauce over rolls.

If you do like feta cheese the following recipe can be prepared with any cheese that melts easily, such as Swiss, mozzarella or provolone.

Chicken Rolls Stuffed with Spinach & Feta
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