I made this for my daughters birthday but didn't know what to call it, and since i'm not a fan of names that are actually descriptions, I decided against naming it "Cheese and Spinach Stuffed Chicken and Prosciutto Rolls" Since the child in question is named Rosie, it is now Rosie Chicken. I didn't think of it till after I had eaten it, but I think a little fresh chopped rosemary might be good in the spinach mix. Other cheese might be great too.
I am also going to send this as a second submission to Presto Pasta Nights #225 hosted by Ruth at "Once Upon a Feast"
And over to "Double Takes" Spinach and Cheese Challenge. At Double take we take two ingredients and make anything you want with them, then post the collection of everyones spin on the same two ingredients.
3 Tbsp butter
4 handfuls of fresh spinach, chopped
1/2 onion, chopped fine
1 large or 2 medium Boneless skinless chicken breasts
3 large slices Havarti cheese
5 slices prosciutto
1/2 c. flour
2 tsp 5th Season seasoned meat tenderizer
large dash black pepper
1/2 tsp onion powder (NOT onion salt)
Seasoned Bread Crumbs
Oil for frying
8.8 oz pasta
Heat the butter in a large skillet. Add the onion and saute until tender. Add the spinach and saute until dark and wilted. Remove from pan and set aside
Remove the fat and any other inedible parts from the chicken. Cut in half lengthwise and the in half in the middle. You should have 4 squareish pieces of chicken when you are done.
Divide the spinach evenly on top of the chicken. Take one of the pieces of havarti and break into fourths. Mine was about 5 inches square, so each piece covered the top of the chicken.
Place a piece of prosciutto on your work surface, place the chicken with the spinach and cheese on top and wrap the sides up around and over the top.
Combine the flour, tenderizer, pepper, and onion powder.
Brush with just enough water to moisten the sides and dip in to flour coating both the bottom and top. Repeat until all four are coated in flour.
Mist with a little water and dip in the bread crumbs.
Place in really hot oil chicken side down first and cook until dark golden brown. Flip and cook until browned on both sides. Drain on a paper towel.
While all that was going on you should have cooked your pasta and then drained it when tender.I cooked the remaining 2 slices of proscuitto in a little butter until crisp and added 3/4 c. half and half and the remaining havarti cheese. once it was melted in and had formed a sauce I tossed it with the pasta
I am also going to send this as a second submission to Presto Pasta Nights #225 hosted by Ruth at "Once Upon a Feast"
And over to "Double Takes" Spinach and Cheese Challenge. At Double take we take two ingredients and make anything you want with them, then post the collection of everyones spin on the same two ingredients.
3 Tbsp butter
4 handfuls of fresh spinach, chopped
1/2 onion, chopped fine
1 large or 2 medium Boneless skinless chicken breasts
3 large slices Havarti cheese
5 slices prosciutto
1/2 c. flour
2 tsp 5th Season seasoned meat tenderizer
large dash black pepper
1/2 tsp onion powder (NOT onion salt)
Seasoned Bread Crumbs
Oil for frying
8.8 oz pasta
Heat the butter in a large skillet. Add the onion and saute until tender. Add the spinach and saute until dark and wilted. Remove from pan and set aside
Remove the fat and any other inedible parts from the chicken. Cut in half lengthwise and the in half in the middle. You should have 4 squareish pieces of chicken when you are done.
Divide the spinach evenly on top of the chicken. Take one of the pieces of havarti and break into fourths. Mine was about 5 inches square, so each piece covered the top of the chicken.
Place a piece of prosciutto on your work surface, place the chicken with the spinach and cheese on top and wrap the sides up around and over the top.
Combine the flour, tenderizer, pepper, and onion powder.
Brush with just enough water to moisten the sides and dip in to flour coating both the bottom and top. Repeat until all four are coated in flour.
Mist with a little water and dip in the bread crumbs.
Place in really hot oil chicken side down first and cook until dark golden brown. Flip and cook until browned on both sides. Drain on a paper towel.
While all that was going on you should have cooked your pasta and then drained it when tender.I cooked the remaining 2 slices of proscuitto in a little butter until crisp and added 3/4 c. half and half and the remaining havarti cheese. once it was melted in and had formed a sauce I tossed it with the pasta
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