Tuesday, March 24, 2015

Make this for dinner tonight!

This delicious Italian Crusted Chicken recipe given to us by Chef David Thomas-Tindal of Genesis Regis Woods is packed with protein and pairs nicely with corn pudding.

Italian Crusted Chicken
Yield: 5
5 boneless chicken breasts
4 Tbsp all purpose flour
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp black pepper
1 - 1/2 tsp Italian seasoning
1/2 cup Panko bread crumbs
1 - 1/2 cups ricotta cheese
1/4 cup parmesan cheese
1/2 cup baby spinach
4 Tbsp 2% milk
4 eggs

Preheat oven to 325 degrees. With a meat tenderizer, flatten chicken breast to at least 1/2". In a bowl combine ricotta, parmesan and baby spinach. Place cheese mixture evenly in the center of each chicken breast and roll. Make sure the edges of the chicken breast touch to ensure the cheese stays inside while baking.

In a mixing bowl (2nd bowl), combine milk and eggs, stir to blend. In a third mixing bowl, combine Italian seasoning and bread crumbs, stirring well to combine. Dust each rolled piece of chicken in the flour mixture, dip in egg mixture, and roll chicken in bread crumb mixture to coat.

Place chicken, seam side down, on a sheet pan or baking dish sprayed with pan spray. Bake for 20 minutes until the internal temperature is 165 degrees. Allow chicken to rest for 5 minutes before serving. Enjoy!

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