Description
Du poulet croustillant farci d’épinards fondants et de mozzarella filante pour un dîner savoureux et réconfortant.
Ingredients
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken roll
- Calories: 480
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 170mg