Shrimp Chicken Cordon Bleu With Creamy Spinich Gravy

• Chicken
• 1 cup Chopped Shrimp
• 1/2 cup Ricotta cheese
• 1/4 cup Parmesean cheese
• 1 cup Morzarella
• 1/2 teaspoon Parsely
• 1/2 cup Spinich Leaves
• 1 cup Italian bread crumbs
• 1 1/2 cups olive oil (vegitable,etc.)
• Dash garlic powder
• Dash black pepper
• Dash salt for taste
• Dash oregano
• Spinich gravy
• 1 1/2 cups Spinich Leaves
• 1 cup Heavy whipping cream
• 1/4 cup cups corn startch mixture

1. Split chicken breast in half, and pound with a meat mallet until they are thin. Season outside with salt, garlic powder, black pepper, dash of oregano and parsley.rnBrown in skillet, chopped shrimp over medium heat, until color changes (indicating they are done).
2. Add chopped shrimp, dash of garlic powder, black pepper, and salt.rnThen add to the bowl ricotta cheese, parmesan, mozzarella and a pinch of parsley.rnMix well. *add more salt and pepper to taste
3. Place chicken breast on seasoned side. Place shrimp mixture in the breast rn(careful not to overfill). Then place layer of baby spinach leaves, covering the inside. close the chicken breast.rnHeat oil to frying; gently place chicken into pan. Brown on each side for a 5min. keep turning from side to side until chicken is golden on both sides.
4. Spinach Gravy:rnIn a blender place 1 1/2 cup of spinach, 1 cup heavy whipping cream, dash of salt and pepper. Puree until liquid. then place in a sauce pan and heat to light boil. In separate cup add 1 Tbsp. or corn starch, 1/4 cup of cold water. stir until completely mix(liquid).rnSlowly add corn starch mixture to spinach sauce. Continue stirring to keep sauce smooth and creamy. As sauce thickens, turn burner off, and continue stirring.

chicken, shrimp, ricotta cheese, parmesean cheese, morzarella, spinich leaves, italian bread crumbs, olive oil, garlic, black pepper, salt, oregano, gravy, spinich leaves, heavy whipping cream, corn startch

Taken from food52.com/recipes/35481-shrimp-chicken-cordon-bleu-with-creamy-spinich-gravy (may not work)