Description
Du poulet croustillant farci d’épinards fondants et de mozzarella filante pour un dîner savoureux et réconfortant.
Ingrédients
Scale
- 4 large chicken breasts (pounded thin)
- 1 cup fresh spinach (sautéed and squeezed dry)
- 1 cup shredded mozzarella
- 2 cloves garlic (minced)
- 1 cup flour
- 2 beaten eggs
- 1.5 cups Panko breadcrumbs
- Italian herbs
- 3 tbsp olive oil
- 1 tbsp butter
Instructions
- Lay chicken cutlets flat on a work surface.
- Place spinach, mozzarella, and garlic on one end of each cutlet.
- Roll chicken tightly and secure with toothpicks.
- Dredge rolls in flour, then beaten eggs, then seasoned Panko breadcrumbs.
- Heat olive oil and butter in a skillet over medium heat.
- Sear chicken rolls for about 2 minutes per side until golden.
- Transfer skillet to a 190°C (375°F) oven.
- Bake for 10–12 minutes until chicken is fully cooked.
- Rest chicken for 5 minutes before slicing and serving.
Notes
Pounding the chicken evenly helps it roll easily and cook uniformly. Letting the chicken rest keeps the cheese filling from spilling out too quickly.
- Temps de préparation: 20 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Italian-Inspired
Nutrition
- Portion: 1 chicken roll
- Calories: 480
- Sucre: 2g
- Sodium: 540mg
- Graisse: 20g
- Graisse saturée: 7g
- Graisses insaturées: 10g
- Gras trans: 0g
- Glucides: 28g
- Fibres: 2g
- Protéine: 45g
- Cholestérol: 170mg