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