CHICKEN ROCKEFELLER

Contributed By: Terry Borden

Ingredients:

1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 egg, beaten
1/3 c. sour cream
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. red pepper
1/2 c. Italian-style breadcrumbs
2 tbsp. grated Parmesan cheese
6 chicken breast halves, skinned and boned
pepper
3 tbsp. butter, melted

Method:

Combine first 6 ingredients, stirring well; set aside. Combine breadcrumbs
and Parmesan cheese; set aside. Place each chicken breast between 2 sheets
of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling
pin. Sprinkle with pepper. Place spinach mixture evenly in center of each
chicken breast. Fold long sides of chicken over spinach mixture; fold ends
over and secure with a wooden pick. Roll chicken in breadcrumb mixture and
place in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with
remaining breadcrumb mixture and drizzle with butter.
Bake at 350°F for 35 to 40 minutes.


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