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Fried Boneless Chicken Breasts Stuffed with Spinach Cheese

From Lynne Wilson


2 lbs. fresh spinach (1 ½ pounds trimmed)
8 large chicken breasts, skinned and boned
4 Tbsp. butter or margarine
⅓ cup scallions, thinly sliced
⅓ cup bread crumbs
1 cup Swiss cheese, coarsely grated
½ tsp. salt, Pepper to taste
1 egg
1 Tbsp. water
⅔ cup bread crumbs
⅓ tsp. salt
⅛ tsp. pepper
4 -6 tbsp. oil or shortening


Wash and trim the spinach. Place it in a large pot with the water remaining on the leaves. Cook over medium-low heat only until the spinach wilts. Cook over medium-low heat only until the spinach wilts. Drain well, run cold water over the spinach to stop the cooking, and squeeze it as dry as possible with your hands. Chop the spinach. You need 1 ½ cups. Flatten (pound) the chicken breasts into ¼-inch-thick cutlets with a mallet or rolling pin. Melt the butter in a large frying pan over medium heat. Add the scallions and sauté until they soften. Add the spinach and cook, stirring, for 1 to 2 minutes. Remove from the heat and stir in the bread crumbs, cheese, salt, and pepper. Divide the stuffing mixture into eight parts. Place one portion on each flattened chicken breast and roll up or fold in the sides to enclose.
Beat the egg and water together in a shallow pan. Mix the bread crumbs, salt, and pepper in another shallow pan. Roll each stuffed chicken breast in the egg and thin in the crumbs to coat lightly. Fry in a minimum of fat (no more than ¼ inch), turning four times (one-quarter turn each time), until the rolls are completely brown on all sides – about 15 minutes. When fried, these are good with or without sauce.

Works well with Tarragon or Dill Sauce.