Stuffed Chicken Breasts

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Chef Eden Valley Farms
Source: Tony Locke Further Processing Plant
Cook Time: Number of Servings: 2

 2 - 3 Cloves Garlic
 To taste Freshly Ground Pepper
 2 Tbsp Pesto
 2 - 3 Whole Spinach Leaves, washed & broken
 1/3 Cup Mozarella Cheese, shredded
 1/4 Cup Parmesan Cheese, grated
 1 Cup Bread Crumbs
 2 Tbsp Oregano
 2 Tbsp Basil
 1/4 Cup Parmesan Cheese, grated
 2 Tbsp Olive Oil
 2-3 Pieces Chicken Breast, boneless & skinless

Place chicken on cutting board, cover with saran wrap, flatten
with rolling pin as thin as possible.  Season with garlic and
pepper to taste.  Spread with pesto.  Lay one spinach leaf on
each breast.  Add mozzarella cheese then sprinkle with
parmesan cheese.  Roll up chicken breast like a jelly roll. 
Secure with skewers.  Mix bread crumbs, oregano, basil and
parmesan cheese.  Roll each stuffed breast in the crumb
mixture, trying to evenly cover all outer surfaces of the
rolled-up breast.  Preheat a skillet with olive oil.  Fry breasts
turning to brown all sides evenly.  When browned place in a
uncovered casserole dish and bake at 350 for 35 minutes
(depending upon thickness of breasts).
Serve stuffed chicken breasts with Caesar salad, pasta, etc.  Any
white cheese will do if you don't have mozzarella.  Can vary this recipe
and stuff breasts with anything:  ham, mushrooms, asparagus, etc.
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