Petto di pollo ripieno e sano

Ingredienti

• 12 oz skinless boneless chicken breast (three 4-oz breasts)
• 6 oz baby spinach
• 12 oz asparagus
• 2.5 oz walnuts
• 14 oz crimini mushrooms
• 1.5 oz mozzarella cheese
• 2 oz cream cheese
• 5 cloves garlic
• 3 tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 tbsp unsalted butter
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 tbsp olive oil
• 1 tbsp parsley

Preparazione

1. 1

   Split the chicken breasts into wide, but thin slices. Season both sides with ¼ teaspoon of salt, ⅛ teaspoon of pepper, and ½ teaspoon of Italian seasoning.

2. 2

   Heat a non-stick pan over medium heat, then add spinach, ½ tablespoon of olive oil, and garlic. Stir fry.

3. 3

   When the spinach looks wilted, pour into a sieve to remove excess water.

4. 4

   Spread the spinach over the slices of chicken. Spread the cream cheese, mozzarella, and 1 oz walnuts in a thin, even layer on top.

5. 5

   Roll the slices up, secure with toothpicks, then roll them through a shallow plate of flour.

6. 6

   Heat a cast-iron pan over medium heat. Add 1 ½ tablespoons of olive oil and 1 tablespoon of butter. Sear the chicken rolls with garlic cloves until golden brown.

7. 7

   Stir fry mushrooms and asparagus with 1 tablespoon of butter in the same pan over medium heat for about 5 minutes. Season with the remaining salt, walnuts, pepper, and Italian seasoning.

8. 8

   Bake the chicken and vegetables in the oven for 15 minutes, then take them out and remove the toothpicks.

9. 9

   Slice the chicken breasts and serve with the baked vegetables.