Blancs de poulet panés farcis aux épinards et au fromage

Ingrédients

• 4 boneless skinless chicken breasts
• 3 large cloves of garlic (minced)
• 4 cups fresh spinach (chopped)
• 1 tablespoon olive oil
• salt (pepper to taste)
• 8 oz mozzarella or pepper-jack cheese
• 2 eggs
• 1 1/2 cups panko bread crumbs
• 1/2 cup italian breadcrumbs (optional)
• 1/4 cup oil (vegetable or canola for frying)
• 1 cup marinara sauce

Préparation

1. 1

   Pre-heat oven to 375 Degrees F. Heat the olive oil in a skillet on medium high heat. Add the garlic and cook for about 20 seconds or until it begins to brown on the edges. Add the spinach, season with salt and pepper. Cook for about a minute until the spinach wilts (You can also use thawed, frozen spinach instead of fresh, but you will only need a small amount, since the spinach is already wilted). Set aside to cool.

2. 2

   While the spinach is cooling, butterfly and pound the chicken breasts even. Top with 2-3 teaspoons of spinach and 2 slices of mozzarella or pepperjack cheese. Roll up tightly. Repeat with remaining chicken.

3. 3

   Prep the breading station. Crack 2 eggs in a large plate. Combine panko and italian breadcrumbs in another plate. Dredge the chicken in the egg wash and then in the breadcrumbs.

4. 4

   Heat up 1/4 cup oil in a 8 or 10 inch skillet on medium high heat, until the oil is hot and shimmering. Add the chicken to the oil and cook for about 1-2 minutes on all 4 sides, until the chicken is golden brown on all sides.

5. 5

   Pour 1 cup marinara sauce in a 13x9 oven safe pan. Place chicken breasts on the sauce and bake for 12-15 minutes. Remove from oven and allow to cool for at least 5 minutes before slicing.