Butterfly the chicken breasts, pound them out evenly and liberally season both sides with salt and pepper. Place each chicken breast butterflied side up on a large piece of plastic wrap.
Cook the spinach, garlic and 2 TBSP of the butter in a medium saucepan over medium heat about 6 minutes. Take off the heat and stir in the feta cheese. Add salt and pepper to taste.
Spread the spinach mixture evenly on the upward middle side of each flattened chicken breast, about 1/2 inch away from the sides.
Tuck in the sides of each breast and roll tightly, then roll tightly in the plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350°F.
Place the beaten egg in a shallow dish and the breadcrumbs in another shallow dish. Unwrap the chicken and working one at a time roll each chicken in the egg mixture the coat with the breadcrumbs making sure to keep the chicken rolled up.
Place the breaded chicken rolls seam side down in a baking dish. Melt the remaining 1 TBSP of butter and pour over top of the chicken rolls.
Bake in the preheated oven for about 60 minutes or until internal temperature reaches 160°F.
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