Spring chicken Recipe Antithesisofpop

• 4 boneless, skinless chicken breasts
• 4 oz chevere (goat cheese) - gorgonzola also works
• 4 slices of ham (thin, deli-style) - I prefer honey ham, but use whatever you like
• Baby Spinach - about 1/2 cup
• 1 1/2 cup flour
• 1 1/2 cup breadcrumbs
• 1 egg, beaten
• salt
• pepper
• extra virgin olive oil
• Baking pan - 9x13 or cookie sheet with edges

1. Trim excess fat and tendons from each chicken breast.
2. Fillet the breasts so that they lay flat and are about 1/2 inch thick.
3. Place each breast smooth side down.
4. Place a one slice of ham on the interior or cut side of the chicken breast.
5. Lay spinach leaves over the ham on each chicken breast.
6. Cover the breast, but do not overlap the spinach leaves very much.
7. Crumble the chevre (or gorganzola) over the spinach.
8. Create a line down the middle of the breast so that the cheeze will be fully contained when the chicken is rolled.
9. Roll each breast, making sure that the edges overlap to keep the filling inside.
10. Create a station with three plates: One with 1 1/2 cup flour, one with the beaten egg, and one with the 1 1/2 cups of breadcrumbs.
11. Preheat oven to 400 F
12. Add salt and pepper to the breadcrumbs.
13. Judge by your own tastes.
14. I like to use about 4-5 twists of the pepper grinder and 2-3 shakes of a table salt shaker.
15. Dredge each rolled chicken breast in flour, then in the egg, then coat with the breadcrumb-salt-pepper mixture.
16. Arrange the stuffed, coated chicken breasts on the baking pan.
17. Drizzle with extra virgin olive oil.
18. Bake at 400 for 30-45 minutes or until juices from the chicken run clear.
19. For a slightly healthier option, omit steps 6-9.
20. Sprinkle each breast with salt and pepper, rub with olive oil, and bake at 400 for 30-45 minutes.

chicken breasts, chevere, ham, flour, breadcrumbs, egg, salt, pepper, extra virgin olive oil, baking pan

Taken from www.chowhound.com/recipes/spring-chicken-11852 (may not work)