Rolled and Stuffed Chicken Breasts
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This is so easy, and it really gives the tired chicken dish a tasty new flavor. Soon, you’ll come up with many different ways to stuff it!
Gather these ingredients:
- 1/2 c milk
- 1 can ceam of mushroom soup, undiluted
- 1.5 c seasoned bread crumbs, or your favorite
- 2.5 c prepared mashed potatoes, your way
- 1 pkg frozen chopped spinach, thawed and squeezed dry (the kids love to do this, clean hands please!)
- 1 c flour
- 2 eggs
- 2 tbs water
- 6 boneless skinless checken breast halves, about 6 oz each
Procedure:
- Flatten chicken breasts by pounding with a meat mallet to about 1/2 inch thickness. Older children love to do this!!
- Spread about 2 tbsp of the mashed potatoes over the center of each piece of chicken; top with a tsp of spinach. Roll up and secure with toothpicks, about 2 per chicken roll.
- Place flour in a plate, and in a small bowl, whisk eggs and water together briefly. Place bread crumbs on a small plate. Coat chicken with flour,k dip in egg mixture, then roll in crumbs.
- Place the chicken pieces with the seam side down n a shallow, greased baking dish. Bake, uncovered, at 375 degrees for about 45 minutes, watching closely after 35 minutes. Heat the remaining mashed potatoes.
- Place the soup and milk in a small saucepan over medium-high heat, stirring constantly until heated through, about 5 – 7 minutes.
- Before serving, pull out the toothpicks from the chicken and serve with the sauce.
Add sides of a fresh spinach salad, crusty warm bread, and a light dessert! Steamed asparagus as an extra veggie is a great continuation of getting your greens!
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Tags: easy chicken recipes, stuffed chicken breasts
Chicken Recipes | TheCook | 
April 19, 2009 4:11 pm
