Chicken, Spinach and Fetta Rolls - Chicken, spinach and fetta rolls
- 8 boneless skinless chicken breasts (pounded thin)
- 1 pound fresh spinach washed and deveined
- 4-8 ounces crumled fetta cheese
- 2 cloves garlic chopped or crushed
- vegetable or olive oil (amount to preference)
- 1 cup (225 ml) flavored bread crumbs (prferably fresh but dried works)
- Flavored with:1tsp garlic powder
- 1 t sp salt
- 1 tdp dried parseley
- toothpicks
- 2 eggs beaten w/ 2 tsp (10 ml) milk
- lemon juice from 1/2 lemon
- 1 cup (225 ml) sliced utton mushrooms
- 1 can chicken broth
- Salt and pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) flour
- Put a small amount of oil into a 10" skillet set on medium to medium high add 2 cloves garlic saute about 1 minute.
- Add spinach and cook down till soft and collapsed.
- Set aside to cool.
- Pound out chicken between plastic wrap.
- Set aside.
- Lay chicken breast down and top with1/2 spinach mixture and 1/2 feta cheese.
- Roll and secure w/ tooth pick(s).
- Please remember to remove tooth picks before eating.
- I try to put same amount of tooth picks in each so I know how many to remove.
- Repeat to complete 8 rolls.
- Add oil to 10" skillet on medium high.
- Coat each chicken roll in eggs and them breadcrumbs than brown all sides of the chicken aout 2-3 minutes each side.
- Place on oven rack and bake 350 degrees (175 C.) about 1/2 hour.
- While chicken is baking melt butter in 2 quarts (1900 ml) pot.
- Add mushrooms and saute till soft.
- Add flour and stir for about one minute
- Add chicken broth and lemon juice and salt and pepper to taste.
- Cook till thickened serve chicken w/ rice pilaf and vegetable w/ gravy on the side.
- Well worth the work.
- If everything is prepared before you start, this moves quickly.
chicken breasts, fresh spinach washed, fetta cheese, garlic, vegetable, bread crumbs, salt, parseley, toothpicks, eggs, lemon juice from, mushrooms, chicken broth, salt, butter, flour
Taken from online-cookbook.com/goto/cook/rpage/0007C5 (may not work)