Favorite Dish

I am not the person to have a favorite food. I am mostly the type of person that loves all different kinds of foods and can't choose my ultimate favorite, but this has slowly but surely become my favorite. 

Goat Cheese, Spinach & Sun-Dried Tomato Stuffed Chicken

original Joelen recipe

serves 4

2 large boneless skinless chicken breast, each halved horizontally

2 oz goat cheese, softened

2-3 slices sun dried tomatoes, chopped

1/4 cup frozen spinach, thawed and squeezed dry

1/4 cup all purpose flour

1 egg

1 cup breadcrumbs

1 teaspoon dried oregano

salt & pepper to taste

Preheat oven to 350 degrees

Pound each chicken breast half thin, about 1/4 inch thickness.

In a bowl, combine the goat cheese, tomatoes, and spinach to create the filling. Season with sal and pepper to taste. Place 1/4 of this mixture on one end of each pounded chicken breast. Roll into a large tube, making sure to keep the filling inside the chicken.

Set up your dredging station but placing the flour in one shallow dish, whisk the egg  in another shallow dish and the breadcrumbs and dried oregano in another shallow dish.

Carefully dredge each stuffed chicken breast in flour to coat. Next, dip the stuffed chicken breast into the whisked egg. Lastly, roll the stuffed chicken breast in the breadcrumbs. Place each coated stuffed chicken breast on a baking sheet and once all are coated, bake in the preheated oven for 15-20 minutes.