- September 30, 2016 at 10:41 pm #373384mosParticipant
Stuffed Chicken Breasts
2 boneless skinless chicken breasts
2 pieces of thin-sliced ham
2 slices cheese that melts easily – swiss, jack, and havarti all work well
Several spinach or chard leaves for each breast
About half a 4 oz bag of pork rind, ground in food processor or blender
2 tbs water
oil for frying
Heat oven to 400°.
The first step is to get the chicken thin enough to roll. There are two ways to do this: pounding and butterflying.
To pound: Place chicken breast between pieces of plastic wrap. Then, using a meat pounder or empty heavy bottle (like an olive oil or champagne bottle), or rolling pin, or a small frying pan with a heavy bottom, pound the breast until it’s about a quarter inch thick.
Start from the center, and don’t pound too hard or it will be too thin at the edges.
To butterfly: Ideally, partially freeze the meat (about 20 minutes in the freezer). Then, using a long sharp knife (a boning knife or chef’s knife both work fine), start from the thin side and slice the breast horizontally almost all the way through (leave 1/4 to 1/2 inch).
Season the meat with salt and pepper on both sides, and then an herb or spice mixture on the inside surface.
Leaving about a half inch around the outside free of fillings, layer the spinach, ham, cheese, and spinach again on top of the chicken.
Roll the breast fairly tightly, and secure with either toothpicks or kitchen twine.
Scramble the egg with the water in a pie pan, and put the ground pork rinds on a separate plate.
Begin to heat the oil in a pan — about 1/4 to 1/2 an inch deep.
When the oil is hot, roll the first chicken breast roll in the egg mixture, and then in the pork rinds to coat. Repeat with the other breast.
Fry until golden brown on all sides, then put into the oven on a baking dish until cooked through, about 15 min. An instant read thermometer will read 155 degrees.
Cool 5 minutes before slicing. Serves 2
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