Fry

Stuffed Chicken Breast with Spinach and Tomato Sauce

by:
February 11, 2014
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0 Ratings
Stuffed Chicken Breast with Spinach and Tomato Sauce
  • Serves 8
Author Notes

This is my one of my go to dishes when I have a crowd. It is pretty simple and the results look impressive with flavour to match. Enjoy! —Bake Bellissima

What You'll Need
Ingredients
  • For the Chicken Breast
  • 6 chicken breasts, cut in half lengthwise
  • salt and black pepper
  • 1 cup flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 1 cup breadcrumbs, seasoned with salt and pepper
  • 3 tablespoons vegetable oil, for frying
  • For the Spinach Filling
  • 1 10 oz package frozen spinach, thawed and squeezed dry
  • 1/2 minced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 egg, lightly beaten
  • 1/3 cup breadcrumbs
Directions
  1. Using a meat mallet, flatten the halved chicken breasts between 2 sheets of parchment to a uniform chicness and season each side with salt and pepper. You can do this step in advance and reserve the chicken in the fridge.
  2. Heat 1 tablespoon of olive oil and the butter over medium heat in a sauté pan. When hot, add the minced onion and cook until translucent. Add the garlic and sauté for 2 minutes. Season with salt and pepper.
  3. Remove from the stove and cool for approximately 5 minutes. Add the egg to the spinach mixture as well as the breadcrumbs.
  4. Take a chicken cutlet and add a teaspoon of filling to the centre. Roll the cutlet and hold in place with 1-2 toothpicks. (Tip: make sure they are not flavoured or you may end up with minty chicken!) Continue with the rest of the chicken.
  5. Dip the rolled cutlets first in the seasoned flour, then the egg and lastly into the breadbrumbs.
  6. Fry in the vegetable oil over moderate heat. Once the chicken is cooked, the joint will seal and you can remove the toothpicks. You do not want to brown the chicken too quickly so that it will have time to cook through.
  7. You can serve the dish with good quality marinara sauce. Enjoy!
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5 Reviews

Dawn W.
Dawn W. November 24, 2018
I'm making this now, and I'll grant you that the first mistake was mine in that I Googled recipes for chicken breasts stuffed with spinach and RICOTTA, and this came up and I followed it blindly. Then I got to step 3: "...Add the egg to the spinach mixture...." What "spinach mixture?" Did you mean to add the spinach to step 2? So now I'm winging this by adding ricotta and spinach to my sauteed onions (I used shallots) and garlic. Am I the ONLY one noticing this? I will definitely add to my review once finished but the "spinach mixture" omission is quite annoying.
 
Micha3ygirl
Micha3ygirl February 12, 2014
I am crazy about stuffed chicken so I found your delightful recipe and made it for dinner TONIGHT!!! All I can say is WOW. It was so easy to make and it looks beautiful!!! Needless to say I had to taste before serving to my husband so I sliced a piece of one of the halves - it is DELICIOUS. The breading is crisp and light, the interior juicy and delicious and the 1 tsp of spinach is the perfect amount. I cannot wait to WOW my husband!!! Thanks for this great recipe!
 
Myriam
Myriam February 12, 2014
I can't believe something that looks so beautiful is so easy!!! Thank you for submitting this recipe!
 
sexyLAMBCHOPx
sexyLAMBCHOPx February 11, 2014
Looks wonderful but only a teaspoon of filling per cutlet?
 
Bake B.
Bake B. February 12, 2014
Hi thanks so much! You can definitely play a little with the quantity, but I find it harder to fry when there is too much filling which starts to come out of the roll. Depending on the size of the cutlet, you can adjust the filling up to a tablespoon. Thanks so much for your comment!