Sunday, December 14, 2008
Cheese, Spinach and Bacon Stuffed Chicken
December's Cooking Light issue is filled with great ideas. I especially love the Pan-Frying section and have really learned to perfect this technique after reading through it. This stuffed chicken is based loosely on the Proscuitto-Fontina Stuffed Chicken breast they featured. Except I didn't have proscuitto OR fontina so I improvised and came up with this. Spinach, turkey bacon and mozzarella cheese. I didn't do any exact measurements but what I list below is pretty close. It was really good and will definitely continue to make pan-frying a staple in our house.
4 thin chicken breasts (3-4 oz. each)
4 oz. light cream cheese
1/2 cup reduced fat mozzarella
3 oz. frozen spinach, thawed and squeezed dry
2 slices of turkey bacon, cooked and chopped into smaller pieces
2 egg whites
1 tbsp of dijon mustard
1 cup panko
1 tbsp olive oil for frying
Mix together the cheeses, spinach and bacon. Salt and pepper both sides of the chicken. Cut a pocket into the thickest part of the breast and stuff with the spinach mixture. Whisk the mustard into the egg whites. Dip the chicken into the egg, allowing the excess to drip off, then dredge in the panko. Cook on each side for 8-10 minutes, until chicken is no longer pink.