4oz Shredded mozzarella
2 tbls Cream cheese
Zest and juice of one lemon
1 ea Garlic clove, roughly chopped
1 tsp Sea salt
¼ cup All-pupose flour
4ea Chicken breasts, boneless/skinless
2 tbls Olive oil
2 tbls Unsalted butter, cut into small pieces
In a saute pan over medium high heat, add olive oil and when it’s hot toss in the spinach. Cook in just until it’s wilted. Then remove it from the pan, let it cool, then squeeze out the excess moisture. Then chop the spinach, and add the garlic, cheeses, salt and pepper, half of the lemon juice and lemon zest.
Place the chicken breasts on a cutting board, and start about 1 inch from the tip of the chicken breast and make a slit in the chicken about three quarters of the way through to the other side, but not cutting the breast completely in half – making a pocket in the breast to stuff.
Stuff each chicken breast with a couple of tablespoons of the spinach mixture. Then, using a toothpick skewer the chicken breast to fasten it shut.
Season the chicken breasts with salt and pepper, and then dust with flour. Heat a saute pan over medium high heat and add the oil. Place the chicken breasts in the pan and cook until brown, about 4 to 5 minutes, then flip the chicken and brown it on the other side. Squeeze the other half of lemon over each chicken breast and place the cut butter over the top and place them in the oven and cook until they are firm to the touch and cooked through – about 12 minutes. Remove them from the pan and drizzle the remaining sauce in the pan over the chicken breasts. Serve over greens or with pasta or rice.
Chile Relleno Workshop on 5/1/2024 6:00 PM
Taste of Southern Italy on 5/2/2024 6:00 PM