Stuffed Chicken Breast with Spinach and Tomato sauce

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This is my one of my go to dishes when I have a crowd, it is pretty simple and the results look colourful and are a real hit. The recipe may sound complicated but it is really just shnitzel with a filling.

serves 8

6 chicken breasts, cut in half lengthwise

Salt and black pepper

1 cup flour, seasoned with salt and pepper

2 eggs, lightly beaten

1 cup breadcrumbs, seasoned with salt and pepper

3 tablespoons vegetable oil

For the Filling:

1 10 oz package frozen spinach, thawed and squeezed dry

1/2 onion, minced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter or margarine

1 egg, lightly beaten

1/3 cup breadcrumbs

Instructions

Using a meat mallet, flatten the halved chicken breasts between 2 sheets of parchment to a uniform thickness and season each side with salt and black pepper. You can do this step in advance and reserve the chicken in the fridge.

Heat 1 tablespoon of olive oil and butter over medium heat in a large saute pan. When hot, add the minced onion and saute until translucent. Add the garlic and spinach and saute for 2 minutes. Season with salt and pepper.

Remove from the stove and cool for approx 5 minutes. Add the egg to the spinach mixture as well as the breadcrumbs.

Take a chicken cutlet and add a tablespoon of spinach filling to the center. Roll the cutlet and hold in place with 1-2 toothpicks. (Tip: make sure they are not flavored, or you may end up with minty spinach cutlets!).

Dip the rolled cutlets in the flour, then the egg mix, followed by the seasoned breadcrumbs.

Fry in the vegetable oil over moderate heat (a bit above medium). Once the chicken is cooked, the joint will seal and you can remove the toothpicks. You do not want the chicken to brown too quickly so that you can cook the chicken through.

I serve the dish as above cut into two pieces so the filling is visible and with some marinara sauce (I like Pasesana).

Enjoy!

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