Ingredients:
1. 4 chicken breasts, unthawed
2. 1/2 cups of green pepper, red pepper and onion, chopped
3. 1 cup of mozarella cheese
4. 1 cup spinach, chopped
5. Italian Bread Crumbs
6. 1 egg
7. Oil
Directions:
1. Butterfly cut the chicken breasts and then pound them out with kitchen hammer so they are flat and thinner
2. Layer the peppers, onion, cheese and spinach on each of the chicken breasts (for a time saver, I used Hanover's frozen pepper and onion mixture and just thawed it and dried it out)
3. Close up the chicken breasts
4. Dip each breast on both sides in a beaten egg and then dredge through the bread crumbs
6. Cook on each side until the bread crumbs are brown
7. Bake at 375 for 40 minutes
I actually made this dish twice and the second time, I added some pepperoni inside the chicken and it was so good!
Confession: I deleted the picture from my camera but here is one from the website I got the receipe
1. 4 chicken breasts, unthawed
2. 1/2 cups of green pepper, red pepper and onion, chopped
3. 1 cup of mozarella cheese
4. 1 cup spinach, chopped
5. Italian Bread Crumbs
6. 1 egg
7. Oil
Directions:
1. Butterfly cut the chicken breasts and then pound them out with kitchen hammer so they are flat and thinner
2. Layer the peppers, onion, cheese and spinach on each of the chicken breasts (for a time saver, I used Hanover's frozen pepper and onion mixture and just thawed it and dried it out)
3. Close up the chicken breasts
4. Dip each breast on both sides in a beaten egg and then dredge through the bread crumbs
6. Cook on each side until the bread crumbs are brown
7. Bake at 375 for 40 minutes
I actually made this dish twice and the second time, I added some pepperoni inside the chicken and it was so good!
Confession: I deleted the picture from my camera but here is one from the website I got the receipe
2 comments:
This sounds and looks amazing! I can't wait to make it myself.
I made this but used mozzerella, roasted red peppers & spinach. It was awesome! Thanks for the inspiration!!
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