The cheesy restaurant chicken dish (presumably with bacon and ranch dressing) will wreck your eating day. However, add those tasty ingredients to crispy stuffed chicken breast at home and you'll be fine.
INGREDIENTS2 Tbsp olive oil
2 ounces finely sliced prosciutto
4 cups baby spinach
1/4 cup roasted red peppers
2 Tbsp pine nuts
Salt and black pepper to taste
4 boneless, skinless chicken breasts (6 oz each) pounded to 1/2" thickness (many markets sell pre-pounded cutlets)
1/2 cup shredded fontina or mozzarella cheese
2 lightly beaten eggs
2 cups panko bread crumbs
Heat 1⁄2 tablespoon olive oil in a cast-iron skillet or sauté pan on medium heat. Add prosciutto strips when heated. Cook for 1 minute until faintly crisp.
Add spinach, peppers, and pine nuts. Cook until spinach is wilted, 2–3 minutes.
Sprinkle salt and pepper. Reserve.
Place chicken breasts flat on a cutting board. Season with salt and pepper gently.
Divide spinach mixture and cheese among breasts, cheating them toward the top. Wrap one end of the chicken around the mix and roll firmly like a burrito. Secure ends with toothpicks.
Mix eggs in a small bowl. Mix salt and pepper into bread crumbs on a dish. Dredge the chicken in eggs, then crumbs, coating completely.
Clean the skillet. Cook the remaining oil in the pan on medium. Add the chicken and heat on all sides for 10 minutes until the crust is golden brown and the chicken is cooked through.
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