Good Lifestyle

The cheese restaurantchicken Flat (a problem likely to involve the bacon and the Ranch vinaigrette also) will break out with a good day to eat. Apply these same attractive flavors at home to the crispy stuffed chicken breast, and you will escape unscathed.

Nutrition:500 calories, 19 g of grease (4.5 g saturated), 790 mg of sodium

Serve 4

You will need

2 tablespoons of olive oil
2 oz Prosciutto, minced
4 cups of spinach baby
1/4 cup roasted red peppers
2 tablespoons of walnut pine
Black salt and pepper
4 boneless, without skinchicken breasts (6 oz each), pounded at 1/2 "thick (many markets sell chicken chops already pounded)
1/2 cup of fontina or grated mozzarella cheese
2 eggs, slightly beaten
2 cups of bread crumbs, preferably Panko

How to do it

1. Heat 1/2 tablespoon olive oil in a bar of sauce orcast iron medium heat. When hot, add the prosciutto bands. Bake until slightly crisp, about 1 minute.
2. Add spinach, peppers and pine sprockets. Bake until spinach are entirely faded, about 2 to 3 minutes. Season with salt and pepper. Reserve.
3. Place the chicken breasts flat on a cutting board. Season lightly with salt and pepper.
4. Divide the mixture of spinach and cheese among the breasts, delicating the components up the chicken. Wrap one end of the chicken around the mixture and roll tightly, as if you do a burrito. Secure the ends with toothpicks.
5. Combine the eggs in a shallow bowl. Mix the crumbs of bread on a plate with salt and pepper. Dragez the chicken first in the eggs, then in the crumbs, ensuring that they are completely coated.
6. Wipe the pan. Heat the remaining oil in the pan over medium heat. Add the chicken and cook on all sides until the crust is golden and the chicken is cooked to the end, about 10 minutes.

Eat

Step by step on chicken stuffing:

Why waste money on the pre-stuffed chicken too expensive at the supermarket when you can do better in a few minutes at home? Here's how.

Step 1: Cover with a plastic film and the back to lose weight.
Step 2: Place your fill up the meat.
Step 3: Rolling tightly like a sleeping bag; secured.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!