Stuffed Panko Chicken

Stuffed- I forgot the mention the most important thing in the title.

The chicken breast are stuffed.

Review(s):

Danny's Review: "This is good, you should add it to the repeat list...".

I have a hard time repeating, but we have a list just in case one day I get wild and crazy and decide to stick with tried and true.

My Review: I liked this a lot. I would recommend serving it with some creamy risotto on the side, as apposed to the potatoes I used this time. Is it just me or does everyone need something saucy in every meal!?

Heavily adapted from:

http://www.williams-sonoma.com/recipe/baked-stuffed-chicken-breasts-with-arugula-and-fontina.html

Ingredients:
2 Tbs. extra-virgin olive oil, plus more for greasing
1 Cup Feta Cheese

4 boneless, skinless chicken breast halves, each about 7 oz.
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 large garlic clove, minced
16 spinach leaves, tough stems removed
2 eggs
1 cup panko bread crumbs
1 tsp. dried oregano
1 tsp. dried basil, crumbled

1/4 tsp. crushed red pepper

.

1. Preheat over to 400 degrees. Lightly oil a 9-by-13-inch baking dish.

2. Using a flat meat pounder, pound each chicken breast half until flattened to an even thickness of about 1/4 inch. Season the chicken breasts with the salt and pepper.

3. Top chicken breast with one-fourth of the garlic and spinach, torn as needed to fit the breast half, leaving a 1-inch border uncovered on all sides. Top with a piece of cheese. Starting at a short end, roll up the breast, tucking in the filling as needed; set seam side down. Repeat with the remaining chicken, garlic, spinach and cheese.

4. In a bowl, whisk together the eggs and 1 Tbs. of the olive oil.

5. In a shallow dish, stir together the bread crumbs, oregano and rosemary.

6. One at a time, coat a rolled chicken breast with the egg mixture and then roll in the bread crumbs, coating evenly. Place the breaded breasts, seam side down, on a parchment-lined surface.

7. Place the oiled baking dish in the oven and heat until very hot, about 3 minutes.

8. Carefully arrange the breaded breasts, seam side down, in the hot dish. Drizzle evenly with the remaining 1 Tbs. oil. Bake until the bread crumbs are golden brown about 35 minutes.

9. Remove. Serve. Eat.