Are you tired of the same chicken dinners week after week? I know we are. So I started thinking and realized I haven't made this recipe is years. So, I set out to make it. I didn't want to same recipe as everyone else. I had to make it the Food & Family way. Added spinach makes it more delicious and sneaks in veggies for those that think they don't like spinach. Try it, I'm sure you will love it as much as we did. Recipe below.
Enjoy!
Karen, Stephanie, & Paul
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Ingredients:
2 large chicken breast, butterflied
4 thin slices deli ham
4 slices swiss cheese
1/2 cup baby spinach
1 egg, lightly beaten
1/2 cup flour
1 cup Italian seasoned Panko
salt and pepper to taste
toothpicks
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Set up dredging station with flour, egg, and Panko.
Butterfly chicken, careful not to cut all the way through. Place individual chicken breast in a zip top bag or cover with plastic wrap. Using a rolling pin or a mallet, pound chicken to 1/2 inch thickness. Lightly salt and pepper inside chicken. Place ham and cheese in center of chicken. Add a small amount of spinach. Fold one side over meeting the other side. Using toothpicks, seal edges of chicken together. Dredge chicken lightly in flour, coat with beaten egg, and cover completely in Panko bread crumbs. Place on parchment lined baking sheet. Bake 20 - 30 minutes or until internal temperature reaches 165 degrees.
Sauce:
1 1/2 Tbsp butter
1 Tbsp flour
1 cup chicken broth
1/2 jar capers
pepper to taste
1/4 cup shredded parmesan cheese
Melt butter in saucepan. Add flour and cook 1-2 minutes. Stir in broth until combined. Add capers, pepper, and parmesan cheese. Heat through. Serve with chicken.
10 сен 2024
