I don't even remember where I got the inspiration for thus recipe but it has been sitting in my blogger drafts for several months, some chicken breasts have been in my freezer for several weeks and fresh spinach in the fridge that wasn't going to last through the week, so I figured there's no better time like the present to make and share this recipe!! So I present this delicious dinner for your table. . .
Asiago Spinach Stuffed Chicken
// serves 2 //
2 chicken breasts
1 c. fresh spinach
1 1/2 c grated Asiago cheese
3 eggs, beaten
1/4 c gluten free oats
2 t. oregano
1/2 t salt
Flatten chicken breasts with a meat tenderizer until they are about 1/4-1/2" thick.
Mix 2 beaten eggs, 1 cup Asiago cheese and spinach until the spinach is coated. Spoon at the spinach/cheese mixture onto the flatten chicken and roll up.
Stir together remaining half cup of cheese, oregano, salt and oats. Coat the chicken roll with the remaining beaten egg and then the oat mixture. Secure each chicken roll with three toothpicks and place in a baking dish. If you use a stone baking dish, be sure to have heated it in the preheated oven first.
Cover with tin foil and bake in a preheated 375* oven for 40 minutes. Uncover and bake for a final 5-10 minutes. Cool for 5 minutes and serve.
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