Fried Spinach-Stuffed Chicken

• 1-10 oz. package frozen chopped spinach thawed and well-drained
• 1/4 c. sour cream
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. red pepper
• 1 c. all-purpose flower
• 2 tsp. coarse-ground pepper
• 1 tsp salt
• 1 tsp. paprika
• 1/2 tsp. poultry seasoning
• 1/4 tsp. garlic powder
• 6 chicken breasts
• 1 egg, beaten
• 1/2 c. milk

1. 1. Combine first five ingredients, stirring well; set aside.
2. 2. Combine flour and next five ingredients, stirring well; set aside.
3. 3. Pound each chicken breast to flattent o 1/4-inch thickness.
4. 4. Place about 1-1/2 tablespoon spinach mixture in the center of each breast. Fold long sides of chicken over spinach mixture, then fold ends over and secure with a wooden tooth pick. Tying with string or securing with silicon bands works as well.
5. 5. Combine egg and milk; mix well.
6. 6. Dredge chicken in flour, dip in egg mixture, and re-dredge in flour.
7. 7. Heat equal amounts oil and butter in a heavy skillet. Fry chicken in hot oil 15 minutes or until golden brown, turning once.
8. 8. Drain on paper towels.

sour cream, salt, ground nutmeg, red pepper, flower, coarseground pepper, salt, paprika, poultry seasoning, garlic powder, chicken breasts, egg, milk

Taken from www.epicurious.com/recipes/member/views/fried-spinach-stuffed-chicken-50059801 (may not work)