Prep 15 mins
Cook 30 mins
This is made for RSC 11. The chicken turns out moist and delicious with a tang from the sun dried tomatoes. Looks like it came from a restaurant and IT DID...YOURS! (as per family) I hope you enjoy eating it as much as I had creating it.(edited 2/29/08 as I left ut directions for roasted peppers)
- 4 boneless skinless chicken breasts
- 1⁄2 cup asiago cheese, shredded
- 1⁄2 cup flour
- 1 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1 teaspoon basil, crushed
- 1 egg
- 1⁄4 cup milk
- fresh spinach (1 handful)
- 1 (8 ounce) jar sun-dried tomatoes, diced
- 4 tablespoons butter, melted
- 1 roasted red pepper, sliced lengthwise (I buy mine already roasted in jar with water)
- mix flour, pepper, garlic, basil together on a plate.
- in bowl mix with a fork the egg and milk.
- dunk chicken breasts in egg wash, then flour.
- lay flat in 9 x 13 pan.
- lay flat spinach on breasts, sprinkle cheese on top.
- *** sliced roasted pepper lengthwise and place on chicken with cheese and spinach.
- drizzle butter over breasts.
- roll chicken breasts from smallest side to fattest, (may use toothpick to hold together).
- pour diced sun dried tomatoes over chicken pieces, including liquids (if not in jar add additional water approx 1/4 c ).
- bake for 30 minutes in oven at 350 degrees.
- note- ovens vary so check after 20 minutes and check thereafter each 5 minutes until no longer pink when sliced into.
This is a delicious stuffed chicken recipe! I thought the flavors were exceptional together, and the dish was cooked perfectly according to your directions. (My chicken was not swimming in oil - I used sundried tomatoes that were NOT packed in oil, and I used about a cup of white wine in the pan, instead of the tomato liquid.) I did flatten my chicken a bit to make it easier for rolling. Either way, this was a great dish and I was very happy with the presentation and the flavors. YUM! I will be putting this in my 5* cookbook. I love that you can make it all ahead, and then if you have friends or family over, you just pop it in the oven when you're ready! Doesn't get much better!
3 Stars - We had really mixed reviews on this one. DH, who does not like chicken Kiev or cordon bleu, loved this recipe. My teenage son, who will try anything once & is not a picky eater, would not eat this after the first bite. He likes all the ingredients in the recipe, but he was really turned off by all the oil the chicken was swimming in. I thought the chicken rolls were good, but too bland for me. If I made them in the future I would need to really change up the spice combinations until I found one that I liked. Considering we only had one family member that really liked this recipe, I think it was more work than it is worth. I donâ€™t know if pre-roasted peppers can be purchased or if the roasting was left out of the instructions, but either way they do not mention what to do with the pepper. Here is how I roasted & used the pepper: Before starting chicken, slice the pepper into quarters, remove the seeds & membranes & brush the skins lightly with olive oil. Lay the peppers skin side up in a baking dish sprayed with non-stick cooking spray. Broil 5-8 inches from top of oven for 10 minutes or until the skins begin to blacken over the majority of the pepper (there will be black splotches, but there is still red areas). While pepper is roasting, begin trimming chicken & mixing up dry ingredients & wet ingredients for dipping. When peppers are done, remove from oven, turn broiler off & heat oven to 350* as in the recipe. Let peppers cool slightly while you finish dredging & laying out the chicken. Slice the peppers lengthwise into 1/4-inch strips & arrange strips over chicken pieces. Continue layering spinach, cheese & drizzled butter as in recipe. The chicken was cooked in 20 minutes in my oven. Made & reviewed for RSC#11, January 2008.