This recipe is awesome and I personally don’t think it is to time consuming, although I know people that would disagree.
2 chicken breasts
mozarella (fresh)
1/2 bag spinach
1/2 container of sliced mushrooms
1 egg
for pesto:
1/2 bag of spinach
1/2 lemon
1/2 cup parmesan
olive oil
pine nuts (optional)
2 cloves of garlic
several basil leaves (optional)
Put the spinach, basil, garlic into the food processor and pulse until combined, add olive oil, garlic and parmesan continue to pulse. Once well combined place to the side
-Sautee Mushrooms and spinach in olive oil for stuffing chicken
For chicken:
-flatten the chicken with a meat tenderizer (I am sure there is an actual tool for this but I don’t own it).
-Rub the Pesto on one side of the chicken
-place spinach and mushroom on flat piece of chicken
-add mozarella in small pieces
roll up the chicken and use a tooth pick to hold close or…..get crazy and don’t use a toothpick and just wing it..thats what I use.
sprinkle a little parmesan on chicken and add egg wash to the outside of the chicken and place in over at 385-400 for about 30 -40 minutes. Keep checking it to ensure it doesn’t get to overdone. Every oven is different so yours might require less or more time to cook fully.
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