Chicken Rockefeller
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
- 1 egg, beaten
- 1/3 c. sour cream
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. red pepper
- 1/2 c. Italian-style breadcrumbs
- 2 Tbsp. grated Parmesan cheese
- 6 chicken breast halves, skinned and boned
- pepper
- 3 Tbsp. butter or margarine, melted
- Combine first 6 ingredients, stirring well; set aside. Combine breadcrumbs and Parmesan cheese; set aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with pepper. Place spinach mixture evenly in center of each chicken breast. Fold long sides of chicken over spinach mixture; fold ends over and secure with a wooden pick. Roll chicken in breadcrumb mixture and place in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with remaining breadcrumb mixture and drizzle with butter. Bake at 350u0b0 for 35 to 40 minutes
egg, sour cream, salt, ground nutmeg, red pepper, italianstyle breadcrumbs, parmesan cheese, chicken, pepper, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98106 (may not work)