Chicken Stuffed With Smoked Mozzarella
|Skinless boneless chicken breast halves||6|
|Black pepper||1⁄8 Teaspoon|
|Finely chopped shallots/Onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Teaspoon|
|Frozen chopped spinach||5 Ounce, thawed and well drained (1/2 Of A 10 Ounce Package)|
|Shredded smoked mozzarella cheese/Mozzarella cheese||3⁄4 Cup (12 tbs)|
|Pine nuts/Walnuts||3 Tablespoon, toasted|
|Seasoned fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
Place each chicken piece between 2 pieces of plastic wrap.
Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick.
Remove plastic wrap.
Sprinkle chicken with salt and pepper.For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender.
Remove from heat; stir in spinach, mozzarella cheese, and nuts.
In a shallow dish combine bread crumbs and Parmesan cheese.
Place 2 to 3 tablespoons of filling in the center of each chicken breast.
Fold in sides; roll up chicken.
Secure with wooden toothpicks.
Lightly brush chicken with the 1 tablespoon oil and coat with bread crumb mixture.
Place chicken rolls, seam sides down, in a shallow baking pan.
Bake in a 400Â° oven about 25 minutes or until chicken is no longer pink (170Â°F).
Remove toothpicks before serving.