I love bringing in meals to people who are sick or who have just had a baby. I feel like it’s such an easy way for me to do ‘service’. Tonight I get to make dinner for a cute friend of mine who just had a baby GIRL! I’m making one of my absolute FAVORITE recipes for chicken. Lucky for you…I’m sharing the recipe. I found it last year off of a local tv show here in AZ called THE VALLEY DISH. It’s always a HUGE hit whenever I make it. {Side note: It does take a little bit of time…but it is SO worth it!} Enjoy!
3 boneless skinless chicken breasts
1/2 cup (4 oz.) cream cheese, softened
1/2 cup (4 oz.) feta cheese
2 Tbs. fresh basil (the BEST part!)
1 cup of flour, for dredging
1 tsp. pepper
1/2 jar sweet roasted red peppers
1 cup panko bread crumbs
1 egg
12-18 spinach leaves
3/4 cup (6 oz) thinly sliced proscuitto
Heat oven to 375 degrees. Butterfly each chicken breast…flatten chicken to about 1/4 inches thick.
In small bowl, combine cream cheese, feta, basil, and pepper.
Whisk egg in small bowl.
To assemble chicken roll, cover chicken with single layer of cheese mixture. Spread to within 1/4 of edge. Top with spinach leaves.
Top with roasted red peppers and cover with proscuitto. Roll up tucking in ends. Secure with toothpick.
Dip in egg mixture, then dredge in flour, then coat with panko bread crumbs. Bake for 30 – 40 minutes or until juices run clear.
Does being sore from working out qualify me as sick? Oooh, ouch, ahhhh!
Hahaha – jk jk jk
Does sound yummy though!