Ingredients
-
2
-
12
-
1/4
-
1
-
1/2
-
6
-
-
2
-
-
1
-
1
-
2
-
1
-
-
Directions
Stuffed Chicken Breasts With Smashed Potatoes, for RSC ’05
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Steps
|
1
Done
|
Preheat Oven to 300 Degrees F |
|
2
Done
|
For the Stuffing: |
|
3
Done
|
Saute Pancetta in a Pan Sprayed With Non Stick Spray Until Crisp, Remove to a Bowl |
|
4
Done
|
Add the Spinach, Ricotta, Gorgonzola, Basil, Parsley and Mix Well |
|
5
Done
|
Season With Salt and Pepper |
|
6
Done
|
Add the Eggs, Mix Well, and Set Aside |
|
7
Done
|
Make the Chicken: |
|
8
Done
|
Place Each Chicken Breast Between 2 Doubled-Up Sheets of Plastic Wrap, and Pound to an Even 1/4-Inch Thickness With a Meat-Pounder or Rolling Pin |
|
9
Done
|
Divide the Stuffing Between the Breasts, Mounding It Along the Center of Each |
|
10
Done
|
Fold the Bottom Edge of Each Breast Over the Stuffing, Fold in the Sides, and Roll Forward Until Completely Wrapped, to Form a Tight Rolled Package |
|
11
Done
|
Secure Each Flap With a Toothpick |
|
12
Done
|
Season the Chicken All Over With Salt and Pepper, to Taste |
|
13
Done
|
Heat 2 Tbsp Oil in a Large Skillet Over Medium Heat |
|
14
Done
|
Add the Chicken in Batches and Cook, Turning Occasionally, Until Browned, About 2 Minutes Per Side |
|
15
Done
|
Cover the Skillet, Turn the Heat Down to Low, and Cook Until Just Cooked Through, About 5 Minutes More |
