This weeks recipe
I've made this recipe a few times now, and have changed the original recipe to something easier. I'll post the original, and then the changes.
8 skinless boneless chicken breast halves
½ cup milk
1 ½ cups seasoned bread crumbs
1/8 cup olive oil
2 cloves garlic -- peeled and crushed
3 Tbsp peanut oil
2 Tbsp butter
3/4 pound spinach -- chopped
3/4 cup sliced mushrooms
½ tsp salt -- divided
1 Tbsp flour
¼ tsp pepper -- divided
1 cup chicken broth
½ pound feta cheese -- crumbled and divided into 8 parts
¾ cup dry white wine
½ lemon -- juiced
1 Tbsp capers
3 eggs -- beaten
1. Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In large frying pan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and sauté until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
3. Remove mixture from frying pan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
4. In a medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
5. In same frying pan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350° oven about 30 minutes or until fork can be inserted with ease.
6. To make sauce, drain most of oil from frying pan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and sauté 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.
7. Place chicken rolls on serving dish and pour sauce over rolls.
The changes I've made... I skip steps 4 and 6. With step 5, I don't cook the chicken rolls before putting them into the oven. And I use more garlic, 2 cloves just aren't enough for me. The chicken is wonderful served with seasoned rice.
That's all for now. Hope everyone is well.
8 skinless boneless chicken breast halves
½ cup milk
1 ½ cups seasoned bread crumbs
1/8 cup olive oil
2 cloves garlic -- peeled and crushed
3 Tbsp peanut oil
2 Tbsp butter
3/4 pound spinach -- chopped
3/4 cup sliced mushrooms
½ tsp salt -- divided
1 Tbsp flour
¼ tsp pepper -- divided
1 cup chicken broth
½ pound feta cheese -- crumbled and divided into 8 parts
¾ cup dry white wine
½ lemon -- juiced
1 Tbsp capers
3 eggs -- beaten
1. Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In large frying pan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and sauté until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
3. Remove mixture from frying pan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
4. In a medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
5. In same frying pan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350° oven about 30 minutes or until fork can be inserted with ease.
6. To make sauce, drain most of oil from frying pan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and sauté 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.
7. Place chicken rolls on serving dish and pour sauce over rolls.
The changes I've made... I skip steps 4 and 6. With step 5, I don't cook the chicken rolls before putting them into the oven. And I use more garlic, 2 cloves just aren't enough for me. The chicken is wonderful served with seasoned rice.
That's all for now. Hope everyone is well.