8 boneless, skinless chicken
breast halves
1/2 cup milk
1 1/2 cups Italian bread crumbs
1/8 cup olive oil
2 garlic cloves, peeled and crushed
3 tablespoons peanut oil
2 tablespoons butter
3/4 pound fresh spinach, chopped
3/4 cup sliced fresh mushrooms
1/2 teaspoon salt, divided use
1 tablespoon all-purpose flour
1/4 teaspoon pepper, divided use
1 cup chicken broth
1/2 pound Feta cheese, crumbled, divided into 8 parts
3/4 cup dry white wine
1/2 lemon, juiced
1 tablespoon capers
3 large eggs, beaten
Place chicken between
two pieces of wax paper and gently pound until almost double
in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon
of the pepper.
In large frypan, place
olive oil and heat to medium temperature. Add garlic and cook,
stirring, 30 seconds. Add spinach and sauté until barely
wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8
teaspoon pepper. Remove mixture from frypan, drain, cool and
divide into 8 parts.
On each chicken breast,
place 1 part of spinach mixture; sprinkle cheese evenly over
chicken, roll up and fasten with toothpicks.
In medium bowl, mix eggs
and milk. In separate shallow bowl, place breadcrumbs. Add chicken,
first in egg mixture and then in breadcrumbs, dredging to coat.
In same frypan, place
peanut oil and heat to medium temperature. Add chicken and cook
until brown. Remove chicken to pan with cover and bake in 350°
F. oven about 30 minutes or until fork can be inserted with ease.
To make sauce, drain most
of oil from frypan, leaving brown bits on bottom of pan; add
butter and melt over medium heat. Add mushrooms and sauté
about 2 minutes. Add flour, stirring to blend and thicken. Add
chicken broth, wine, lemon juice and capers. Cook about 4 minutes
or until thickened.
Place chicken rolls on
serving dish and pour sauce over rolls
Makes 8 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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