Contest: Cooking Light - Ultimate Reader Recipe Challenge - submitted by me
In the hotel business any stuffed baked chicken breast is simply called "Prom Chicken". It is the cheapest chicken dish on a banquet menu, it is the chicken option at every banquet event you ever attended, and you definitely had it at your prom. There are so many variations of Prom Chicken since you can stuff a chicken with so many things. If it is rolled up into that little breaded pod it is Prom Chicken. The versatility makes the classic Prom Chicken recipe an ideal entry into recipe contests. I entered this Spinach Stuffed Prom Chicken in a Cooking Light contest. Using the sponsors products was not hard, but calling it healthy might a challenge. The rules of this contest state the recipe must meet the health requirements set by Cooking Light. I am not skilled at calculating the fat, calories or general nutrition for a recipe and I am not naturally a healthy cook. Who knows if this recipe will even qualify, but it is a good recipe just the same. The three year old loved it and asked for more which only proves - you can never go wrong with the Prom Chicken!
I forgot to take a picture of this one. :-( Rest assured there will be other Prom Chickens and I will get a good picture in the future.
Spinach Stuffed Baked Chicken Breast
1 Tablespoon Olive Oil
1 Clove Garlic - crushed
1 lb Fresh Spinach
2 Boneless and Skinless Chicken Breast
1 Tablespoon Sargento Reduced Sodium Provolone Cheese
1 Tablespoon Sargento Reduced Sodium Mozzarella Cheese
1 Tablespoon McCormick Perfect Pinch Italian Seasoning
1 Egg-Land's Best Egg
2 Tablespoons Flour
2 Tablespoons Panko Bread Crumbs
Preheat oven to 30 degrees.
Heat 1 tablespoon olive oil in skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Add fresh spinach and toss with oil/garlic. Continue tossing until spinach is wilted, approximately 5 minutes. Remove spinach from heat.
Pound chicken breast between two sheets of plastic wrap to about 1/4 inch thick flat pieces. Season each chicken breast with McCormick Perfect Pinch Italian Seasoning, then top each chicken breast with Sargento Reduced Sodium Provolone and Mozzarella cheeses. Drain and squeeze dry the spinach. Place approximately 2 -3 tablespoons of spinach down the center of each chicken breast. Roll up both chicken breast and pin with toothpicks to create a sealed chicken roll.
Prepare a plate of flour, bowl with beaten Egg-Land's Best Egg and separate dish with Panko bread crumbs. Roll and dust each chicken roll in flour, then dredge in egg and roll in Panko. Place both complete chicken rolls in a 8X8 inch baking dish and bake at 350 for approximately 20-30 minutes.