Mozzarella & Spinach Stuffed Chicken

I literally dream about chicken and what I’m going to stuff it with next. I love a good simple chicken cutlet but you can really stuff it with just about anything to make it that much better. I’ve even thrown leftover spaghetti in between a cutlet. Don’t judge. I had originally wanted to use basil instead of spinach in this recipe but couldn’t find basil leaves fresh or pretty enough so I stuck with a fresh bunch of spinach from the farmers market. I usually don’t choose mozzarella either as my cheese of choice but for this instance, it’s a mild cheese that melts just right in the oven without burning. If you chose to use another cheese then go right ahead. A good alternative would be Swiss. I wouldn’t recommend a sharp cheese to avoid masking all of the other flavors.

   You may think this is time consuming but trust me, it’s NOT. The prep is a little tedious but once you get used to the breading it will be a breeze. Once again, I got all of the ingredients from the farmers market the same day so everything was super fresh and crisp. Please visit your local farmers market more often because I promise the deals are ridiculous. I’m usually there every other day and spend 5$ and leave with a ton of fresh produce. If you prefer bulk shopping and not daily trips to the grocery store like a normal person, than you will not regret it.

 

Ingredients For Breading: (serving size 5)

  • 1 pound of chicken cutlets (about 5) (you can buy breast and cut them into cutlets if you want)
  • 1 cup of Italian bread crumbs
  • 1/2 cup of panko (any kind you want)
  • 1/3 cup of flour
  • generous pinch of salt & pepper
  • 1 tbsp garlic powder
  • 2 eggs whisked
    • mix the breadcrumbs and seasonings on a plate and set aside
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Stuffing:

  • 2 slices of mozzarella cheese for every cutlet
  • 1 medium thinly sliced red onion
  • 2 cups of spinach
  • 2 tablespoons of minced garlic
  • 2 tablespoons of oregano

THAT’S IT! TOLD YOU IT WAS SIMPLE.

  1. First you want to preheat your oven to 400 degrees.
  2. Place your chicken cutlets flat out on a baking dish covered with aluminum foil
  3. Sprinkle both sides of all the chicken with a little salt and pepper.
  4. Now layer on 2 slices of cheese, some spinach and your red onion with a dash of oregano. As much or as little as you please.

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5. Tightly roll your chicken and stick toothpicks through them to hold them. This part can be a little tricky to keep everything inside but it really is quite easy.

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6. Now, unless you have been living under a rock, you should know how to bread chicken. This part gets a little messy but no great recipe is nice and clean. For those of you living under a rock, let me briefly tell you how to bread chicken.

  • Whisk together 2 eggs in a bowl and mix your breadcrumb mixture on a separate plate.
  • Once your chicken is rolled and tooth picked tight, dip the top of the cutlet into the egg and roll it in the bread crumb mixture. Get the whole outside nice and coated with the crunchy breading.

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7. Bake at 400 degrees for 20-25 minutes. Could be longer if your breast are a little bigger. Once the top is golden then they are most likely done. Timing is a bitch people!!! You will learn in due time ūüôā

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WOOOOOOOOOO CHILDDDDDD. The stuffing should come dripping out like that. So yum.

I served this dish with a simple angel hair pasta tossed in olive oil, some fresh garlic and lots of Parmesan cheese. With cherry tomatoes Lots of cherry tomatoes. LOTS. M boyfriend said he “doesn’t like warm tomatoes” but this simple pasta side changed his mind real quick. ENJOY MY FELLOW FOODIES

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