Asian Spring Chicken Salad
- 4 boneless, skinless chicken breasts
- 4 oz chevere (goat cheese) - gorgonzola also works
- 4 slices of ham (thin, deli-style) - I prefer honey ham, but use whatever you like
- Baby Spinach - about 1/2 cup
- 1 1/2 cup flour
- 1 1/2 cup breadcrumbs
- 1 egg, beaten
- extra virgin olive oil
- Baking pan - 9x13 or cookie sheet with edges
This is a dish I came up with for my mom’s birthday dinner one year. I always try to make a special dish for my parents’ birthdays, and she just loved this. I had seen a few of the Food Network Chefs make various stuffed meats – stuffed chicken breasts, stuffed pork loins, etc. I put together some of the best tasting ingredients I could think of and came up with. You can either bread the chicken breasts for a nice crunch, or leave the breadding off for a slightly healthier option. Although it takes a bit of time to assemble these, the majority of the work is just that – assembly. The chicken always comes out incredibly moist whether you choose to use the breading or not.
1Trim excess fat and tendons from each chicken breast. Fillet the breasts so that they lay flat and are about 1/2 inch thick.
2Place each breast smooth side down. Place a one slice of ham on the “interior” or cut side of the chicken breast.
3Lay spinach leaves over the ham on each chicken breast. Cover the breast, but do not overlap the spinach leaves very much.
4Crumble the chevre (or gorganzola) over the spinach. Create a line down the middle of the breast so that the cheeze will be fully contained when the chicken is rolled.
5Roll each breast, making sure that the edges overlap to keep the filling inside.
6Create a station with three plates: One with 1 1/2 cup flour, one with the beaten egg, and one with the 1 1/2 cups of breadcrumbs. Preheat oven to 400 F
7Add salt and pepper to the breadcrumbs. Judge by your own tastes. I like to use about 4-5 twists of the pepper grinder and 2-3 shakes of a table salt shaker.
8Dredge each rolled chicken breast in flour, then in the egg, then coat with the breadcrumb-salt-pepper mixture.
9Arrange the stuffed, coated chicken breasts on the baking pan. Drizzle with extra virgin olive oil. Bake at 400 for 30-45 minutes or until juices from the chicken run clear.
10For a slightly healthier option, omit steps 6-9. Sprinkle each breast with salt and pepper, rub with olive oil, and bake at 400 for 30-45 minutes.
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