Ingredients Jump to Instructions ↓

  1. 5 chicken cutlets

  2. 0 1/2 lb spinach

  3. 4 oz feta cheese, crumbled

  4. 1/8 tsp ground nutmeg

  5. Salt

  6. Freshly ground black pepper

  7. Flour, for dredging

  8. 1 egg beaten with

  9. 1 Tbs cold water

  10. 1 cup seasoned breadcrumbs mixed with

  11. 1/2 cups grated Parmesan

  12. 1 tsp (or 1 Tbs, if you don't mind the calories) butter

  13. 1 Tbs olive oil

Instructions Jump to Ingredients ↑

  1. Directions Cook spinach in a little bit of water. Drain and squeeze out excess water.

  2. Chop spinach. Combine spinach, feta, nutmeg and salt and pepper.

  3. Pound chicken cutlets between wax paper sheets until very thin. Divide Spinach mixture into 5 equal portions and place one portion in the center Of each cutlet. Use chicken to encase spinach mixture and secure with Toothpicks. Season flour with salt and pepper, dredge each cutlet in flour, Eggwash and breadcrumbs. Cover with plastic wrap and refrigerate for at least 1/2 hour and up to 8 hours. Melt butter and oil in a heavy cast iron skillet and sauté chicken Until golden on each side and cooked through.

  4. Remove toothpicks, slice chicken to show stuffing and arrange on plate.


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