Chicken Breast With Spinach And Roasted Peppers

1. 1

   1. Roast red pepper, place in paper bag for ten minutes, peel. Cut thick julienne.

2. 2

   2. Butterfly chicken breasts, pat dry, season generously with kosher salt & pepper

3. 3

   3. Place spinach, red peppers, and mozzarella in center of chicken breast.

4. 4

   4. Roll stuffed breast into a cylinder, set in place with toothpicks or tie with twines. Place in freezer for four to six hours.

5. 5

   5. Prepare panko crumbs, add herb of choice, chopped finely, to crumbs.

6. 6

   6. Prepare egg wash, with water diluted whisked egg.

7. 7

   7. Put olive oil in pan, heat to 330-350 degrees.

8. 8

   8. Remove stuffed breasts from freezer, dip in egg wash, then crumbs, and repeat the mixture. Place breasts in hot oil.

9. 9

   9. Fry each side of stuffed brest for 5-7 minutes. Cook until interior reaches 163-165 degrees.

* Per serving · 4 servings · Values may vary.

No additional tips available.