Ingredients
2 Chicken Breasts - Butterflied
Filling
100g Spinach Leaves – Roughly Chopped
2 Spring/Green Onions - Sliced
60g Goats Cheese (Or Danish Feta, Cottage Cheese, Ricotta)
¼ Garlic Clove – Crushed
Extra Virgin Olive Oil
S&P
Coating
1 ½ Cups Breadcrumbs
¼ Cup Flour
1 Egg
S&P
Method
Let me start by saying, yes, the recipe seems long, but its only because i go into detail to help you. Just think its like making chicken schnitzel with an extra step!
Preheat your oven to 250c.
To minimize washing up you’ll want to use the same pan to cook the filling, and the chicken both on the stove and transfer to the oven.
Drizzle a little oil in your pan and add the spinach, onion, garlic and a sprinkle of s&p. The spinach will wilt as soon as it hits the heat so just cook the mixture till the onions soften, a few minutes should be enough.
While that’s cooling butterfly and flatten your chicken breasts, relax its really not hard and it doesn’t matter if it looks messy, they’ll be crumbed anyways.
Now you can youtube how to butterfly them, which is pretty much just slicing the breasts in half starting from the curved side but not going all the way through, it should look like a love heart. Then put the smooth side down on your board and flatten them out with the flat side of a tenderizer or a rolling pin. You want them to be about half a centimeter in thickness.
Using your hands spread the goats cheese on the inside and then do the same with the spinach mixture.
To roll it up start with the side that has the tenderloin, that should be the long piece of chicken that’s kind of dangling. Close the edges up with a toothpick, its ok we’ll remove them before they get served, just remember how many you use.
Time to crumb, to once again save on washing up I used to 2 pieces of grease proof paper, 1 with the flour and one with the crumb. Sprinkle the outside of the chicken with a bit of salt, then roll them in flour, the beaten egg, and the bread crumbs. Because I had left over egg and breadcrumbs I crumbed them twice.
In the pan you cooked the spinach add a little oil and let it heat up. Then add your chicken, cook them on each side for about a minute or until they've all browned. Then into the oven, I cooked mine for about 8 minutes and turned them around every 2 minutes.
Make sure you keep an eye on them as the pan is already hot from the stove so it’ll just get hotter quicker in the oven, also make sure you don’t grab onto the handle without a tea towel.
Remove them from the pan and put them on a chopping board, let them sit for a few minutes, sprinkle a tiny bit more salt, remove the toothpicks, slice and serve.
Enjoy x
My Tip: If you don’t have a pan that you can put into the oven, or an oven tray that can be used on the stove then just start them in a pan and transfer them into a tray that has preheated in the oven. You may need to cook for a few minutes more.
Change up your fillings to what you like and what you've got. I love pancetta and cheese.
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