My husband loves having chicken for dinner. He could literally eat it every night so after making my usual recipes over and over, I had to become more imaginative. I forgot to say that he prefers chicken breast over chicken on the bone. Which makes my job a little bit harder, because chicken breast tends to dry very fast if cooked too long in the oven. So I came up with this recipe after days and days of research. It’s very easy to make once you master the technique to roll it, and it definitely impresses everyone. Every time I make it, he asks me “how did you make this one?” And I reply: “I can’t tell you its too long”. It only takes me 20 minutes to make it. I hope he never finds out. Otherwise I might have to come up with a new recipe soon.
- Extra thin chicken cutlets
- One pound of frozen spinach
- 2 finely minced garlic cloves
- Salt pepper
- Olive oil
- 1 cup Cornflake breadcrumbs
- 2 tbsp panko breadcrumbs
- Pam spray
- 2 eggs beaten.
Heat up oil in a skillet. Add the garlic and add the spinach. Cook for about 5-6 minutes. Add salt and pepper. Add the panko breadcrumbs and mix very well. Turn off the fire. Once the mixture is cold, lay flat the chicken cutlets.
Lightly grease a large pan. Turn oven on 350. Put a little bit of the mixture of the top of the cutlet and roll very tight. Turn to coat in the beaten eggs and then in the cornflake breadcrumbs, pressing to adhere. Spray Pam over the chicken and sprinkle with rosemary. Bake for 30min.