Stuffed Chicken Breast
Jonni
Italian Dish best served with Asparagus.
ingredients
- 2cups plus 2 tablespoons dry sherry, divided
- 6boneless skinless chicken breasts
- 3tablespoons olive oil
- 3cups spinach leaves, cut in thin shreds
- 2cups coarsely chopped mushrooms
- 1cup grated carrots
- 1/3cup sliced green onions
- 2cloves garlic, minced
- Salt and black pepper
- 1 1/2cups Italian salad dressing
- 1cup Italian-seasoned dry bread crumbs
- 1/3cup grated Romano cheese
directions
- 1
1.Pour 2 cups sherry into large, shallow dish. Add chicken, turning to coat. Cover; marinate in refrigerator 3 hours.
- 2
2.To prepare filling, heat oil in large skillet over medium heat. Add spinach, mushrooms, grated carrots, green onions, garlic and remaining 2 tablespoons sherry. Cook and stir 3 to 5 minutes or until spinach is completely wilted; season to taste with salt and pepper. Cool spinach mixture.
- 3
3.Place dressing in shallow bowl; set aside. Combine bread crumbs and cheese in another shallow bowl; set aside.
- 4
4.Preheat oven to 375°F. Grease 13X9-inch baking pan; set aside.
- 5
5.Remove chicken from marinade; discard marinade. Cut pocket horizontally into side of each chicken breast. Fill pockets with spinach mixture. Secure pockets with toothpicks to enclose filling.
- 6
6.Coat each filled chicken breast with dressing, shaking off excess. Place each chicken breast in bread crumb mixture; spoon bread crumb mixture over chicken to coat.
- 7
7.Place chicken in single layer in prepared baking pan. Drizzle with remaining dressing. Cover; bake 15 minutes. Uncover; bake 10 minutes or until chicken is no longer pink in center. Remove toothpicks before serving.
notes
I have made this for company several times, and it is a huge hit!
Source: Cooking Class
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