KosherEye
<<< o >>> Lenox China Lights & Latkes Giveaway <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>>
Bookmark and Share
PDF Print E-mail

Spinach-Stuffed Chicken Breasts
by Gil Marks

KosherEye.com

marks_chicken_spinach_breast-sm

The spinach filling creates an attractive contrast to the flesh when the chicken rolls are sliced.

Ingredients

Spinach Stuffing:
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 pound fresh or 10 ounces frozen spinach, cooked and chopped
1/2-cup matzo meal or bread crumbs
1 egg, lightly beaten
About 1 teaspoon salt
1/8 teaspoon grated nutmeg
Dash of ground black pepper

8 chicken cutlets (4 skinned, boned, and halved chicken breasts)
Vegetable oil or melted margarine

Directions

Preheat the oven to 375 degrees. Lightly grease a shallow baking pan.
Melt the oil in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 10 minutes.
Remove from the heat and stir in the remaining ingredients.

Using a meat mallet or heavy skillet, lightly pound the cutlets to an even 1/4-inch thickness.
Spread 2 to 3 tablespoons of the filling over each cutlet and roll up jelly roll-style. Place, seam-side down, in the prepared pan and brush with oil or margarine.
Bake until tender, about 40 minutes. If desired, slice into pinwheel medallions. Serve warm or at room temperature.

Notes

 

 
<< Start < Prev 1161 1162 1163 1164 1165 1166 1167 1168 1169 1170 Next > End >>

Page 1162 of 1588
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3