*Adapted from a Chef Dennis recipe
· 4-6 boneless, skinless, trimmed chicken breasts (depending upon size) **the ones I had were enormous, so I only used 3, and cut them in half prior to serving.
· 2 cups Ricotta cheese
· 1/2 cup grated Romano cheese
· 1 large egg (for Ricotta mixture)
· 6 ounces baby spinach cooked and drained
· 1 small clove fresh garlic-minced
· ¼ cup chopped fresh Basil in Olive oil
· 1 tablespoon Natures Seasoning (or another all-purpose seasoning)
· 2 cups bread crumbs
· 2 eggs (for milk)
· 1/2 cup milk (to mix with egg)
· 1 cup flour seasoned with black pepper and salt to taste
· 1/4 cup olive oil (for pan frying chicken breasts)
1. Place pieces of chicken individually in a large zip lock bag to keep it from coming apart. Pound chicken breasts with meat hammer until almost double in size.
2. Mix ricotta, Romano cheese, spices, basil, egg and drained spinach together to make stuffing for chicken.
3. Place about 1/2 cup of the stuffing mix in the center of the chicken breast and form a small oval shape while closing in around the stuffing. Continue until all the breasts are stuffed. Wrap each chicken breast with plastic wrap tightly to help them set. Place stuffed chicken in refrigerator for 30 minutes to help them set up.
4. Prepare a breading station of flour seasoned with salt and pepper, egg wash (milk & egg), and seasoned bread crumbs. After 30 minutes dredge stuffed chicken in flour, using this time to make sure its sealed well, then the egg wash and finally the bread crumbs, making sure the entire breast is coated.
5. In a hot saute pan add a little olive oil, and with the seam side down first, and saute each stuffed breast on both sides until they are golden brown. Place onto greased baking pan and bake at 350 degrees for 30 minutes.
I served my chicken over fresh Penne pasta with a light Basil-cream sauce I mixed up. These are very versatile and could be paired with virtually any type of pasta.