Admit it. Unless it’s fried, chicken is pretty boring. Or as I like to say, BOOORING.
I can’t help myself from going off on a little Emily side tangent here: Using the proper pronunciation of the word ‘BOOORING’ is always key. Make sure your voice is low, and then say those two words. BOW, (with an up voice inflection) then RING (with a downward voice inflection). Got it? Good.
Now that I’ve taught you the properly cool way of saying BORING, know that this chicken dish will never be described as such. It’s far too exciting, interesting, and tasty. Chicken cutlets stuffed with a combination of spinach, feta, ricotta, parmesan, herbs, onion and garlic, then breaded and baked until golden brown. Wonderful for a Tuesday night, or for a dinner party. Serve along side a large salad or on a bed of couscous. Chicken is one of my standby ingredients. This is a great way to utilize a standby in a creative (did I mention healthy?) way.
Forget the old baked, BOOORING chicken breasts (you better have said it properly there). Give these FUN roll-ups a try!
- Cooking spray
- 2 tsp olive oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1/2 tsp salt, plus more for seasoning chicken
- Freshly cracked black pepper
- 6 chicken breast cutlets (or 3 chicken breasts cut in half horizontally and pounded thin)
- 2 eggs
- 1 tbsp water
- 1 cup seasoned breadcrumbs
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
- Heat the olive oil in a saute pan over medium heat. Add onions and garlic and cook about 3 minute until onions become translucent. Add spinach, parsley, dill, 1/4 tsp kosher salt, freshly cracked black pepper, and cook until heated through. Remove from heat and allow to cool. Once cooled, mix in the feta, ricotta and parmesan cheese.
- Season chicken cutlets lightly with salt and freshly cracked black pepper to taste.
- Place about 1/3 cup of spinach mixture in the center of the chicken and roll tightly. Lay the chicken seam side down on a piece of parchment paper. Repeat with the remaining chicken.
- Whisk the eggs and water together in a small bowl with a pinch of salt.
- Place the breadcrumbs in another bowl.
- Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the prepared baking sheet.
- Lightly spray the top of the chicken with cooking spray. Bake 25-28 minutes or until cooked through.
Servings: 4-6 (Serving size: 1-2 stuffed chicken breast)
Note: 1 chicken roll-up satisfies me, but my guys eat 2.