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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

 

 
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