Spring chicken Recipe Antithesisofpop

1. 1

   Trim excess fat and tendons from each chicken breast.

2. 2

   Fillet the breasts so that they lay flat and are about 1/2 inch thick.

3. 3

   Place each breast smooth side down.

4. 4

   Place a one slice of ham on the interior or cut side of the chicken breast.

5. 5

   Lay spinach leaves over the ham on each chicken breast.

6. 6

   Cover the breast, but do not overlap the spinach leaves very much.

7. 7

   Crumble the chevre (or gorganzola) over the spinach.

8. 8

   Create a line down the middle of the breast so that the cheeze will be fully contained when the chicken is rolled.

9. 9

   Roll each breast, making sure that the edges overlap to keep the filling inside.

10. 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. 11

    Preheat oven to 400 F

12. 12

    Add salt and pepper to the breadcrumbs.

13. 13

    Judge by your own tastes.

14. 14

    I like to use about 4-5 twists of the pepper grinder and 2-3 shakes of a table salt shaker.

15. 15

    Dredge each rolled chicken breast in flour, then in the egg, then coat with the breadcrumb-salt-pepper mixture.

16. 16

    Arrange the stuffed, coated chicken breasts on the baking pan.

17. 17

    Drizzle with extra virgin olive oil.

18. 18

    Bake at 400 for 30-45 minutes or until juices from the chicken run clear.

19. 19

    For a slightly healthier option, omit steps 6-9.

20. 20

    Sprinkle each breast with salt and pepper, rub with olive oil, and bake at 400 for 30-45 minutes.

* Per serving · 4 servings · Values may vary.