Chicken Breast Ingredients
2 Thick, Boneless, Skinless Chicken Breasts
6 Tablespoons Butter, Divided
1/2 Cooking Onion, Finely Chopped
1 1/2 Cups Finely Chopped Mushrooms
3/4 Cup Ricotta Cheese
3/4 Pound Fresh Baby Spinach
1 Clove Garlic, Minced
Salt and Pepper, To Taste
1/4 Cup Grated Parmesan Cheese
1 1/2 Teaspoon Dried Basil
1 Cup Crumbled Feta Cheese
1 Large Egg, Lightly Beaten
1 Cup Italian Style Bread Crumbs – I Use Panko Crumbs
Lemon Garlic Butter Sauce Ingredients
2 Tablespoon Butter
2 Cloves Garlic, Chopped
2 Tablespoon Lemon Juice
1/4 Cup Chopped Fresh Parsley
Freshly Ground Black Pepper To Taste
Chicken Breast Method
Preheat the oven to 350 degrees Fahrenheit.
Oil a large shallow baking dish and set aside.
Halve the chicken breasts.
Pound each piece into large, thin cutlets then cover and refrigerate.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Add the onions and the mushrooms.
Stir and sauté for 5 minutes, until softened.
Add spinach, garlic, salt and pepper then stir.
Cover and cook for 5 minutes.
Uncover and cook for 1-2 minutes to reduce excess liquid.
In a small bowl, mix together the ricotta, parmesan and basil.
Add salt and pepper to taste and set aside.
Working with 1 chicken piece at a time, smear 1/4 of the ricotta mix over the meat then mound the spinach/mushroom mixture topping with 1/4 of the feta.
Fold one side of the chicken breast over and roll up into neat bundle.
Brush with beaten egg and dip in Panko crumbs to coat.
Place in prepared baking dish, securing with toothpicks or wrap with cooking twine.
Repeat with remaining chicken cutlets.
Melt 4 tablespoons of butter and drizzle over the chicken rolls.
Bake 35 – 40 minutes until chicken is firm and juicy.
Lemon Garlic Sauce Method
Melt butter in small pot over medium heat.
Add garlic and cook 1-2 minutes, stirring constantly.
Finish by adding the lemon juice.
Sprinkle with the parsley and black fresh ground pepper to taste.
Serve along side the chicken rolls.
Note: This is an easy, prepare ahead special dinner dish. Just cover and refrigerate until needed, taking the dish out of the refrigerator 30 minutes before baking
Yields 4 Serves