Tuesday, October 9, 2007

Chicken Cordon Ewe

Actually, I'm not sure what to call this! It's definitely Italian and not French, but my brain is not cooporating tonight and I can't come up with anything creative. Any suggestions?

So here's the recipe....

4 chicken breasts, pounded flat
4 slices of Prosciutto di Parma
1 oz. block of goat cheese (sliced)
3 eggs
1 cup of Italian seasoned breadcrumbs
1/2 cup of frozen spinanch, thawed and drained

Lay out the chicken breast. Place a piece of prosciutto on top of the chicken. Then layer on the cheese and spinach. Roll up. Dredge in egg wash and then lightly dredge in the breadcrumbs.

Brown in a skillet, approximately 5 minutes per side. Bake at 375 degrees for 30-35 minutes.

I served with Parsley Potatoes - which is basically 5 yukon gold potatoes cubed and boiled until fork tender and then tossed with butter and fresh, chopped parsley.

My husband put the peas on my plate...I think he over did it!

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