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Athenian Chicken Rolls

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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½ cup milk
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1 ½ cups bread crumbs
italian style
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cup olive oil
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2 cloves garlic
peeled and crushed
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3 tablespoons peanut oil
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2 tablespoons butter
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¾ pound spinach
chopped
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¾ cup mushrooms
sliced
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½ teaspoon salt
divided
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1 tablespoon all-purpose flour
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¼ teaspoon black pepper
divided
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1 cup chicken broth
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½ pound feta cheese
crumbled and divided into 8 parts
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¾ cup white wine
dry
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½ each lemon
juiced
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1 tablespoon capers
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3 large eggs
beaten
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Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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118 ml milk
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355 ml bread crumbs
italian style
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3E+1 ml olive oil
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2 cloves garlic
peeled and crushed
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45 ml peanut oil
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3E+1 ml butter
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340.2 g spinach
chopped
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177 ml mushrooms
sliced
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2.5 ml salt
divided
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15 ml all-purpose flour
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1.3 ml black pepper
divided
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237 ml chicken broth
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226.8 g feta cheese
crumbled and divided into 8 parts
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177 ml white wine
dry
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0.5 each lemon
juiced
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15 ml capers
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3 large eggs
beaten
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Directions

Place chicken between two pieces of wax paper and gently pound until almost double in size.

Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.

In large frypan, place olive oil and heat to medium temperature.

Add garlic and cook, stirring, 30 seconds.

Add spinach and sauté until barely wilted; stir in remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper.

Remove mixture from frypan, drain, cool and divide into 8 parts.

On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.

In medium bowl, mix eggs and milk.

In separate shallow bowl, place bread crumbs.

Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.

In same frypan, place peanut oil and heat to medium temperature.

Add chicken and cook until brown.

Remove chicken to pan with cover and bake in 350=B0 oven about 30 minutes or until fork can be inserted with ease.

To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat.

Add mushrooms and sauté about 2 minutes.

Add flour, stirring to blend and thicken.

Add chicken broth, wine, lemon juice, and capers.

Cook about 4 minutes or until thickened.

Place chicken rolls on serving dish and pour sauce over rolls.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 45847% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 836mg 35%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 78g
Vitamin A 87% Vitamin C 24%
Calcium 27% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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