Chicken Stuffed with Bresaola and Mozzarella over Spinach
Ingredients
- Ingredients
- 4 Chicken breasts
- 4 slices Bresaola
- 2 Bocconcini
- 1 rosemary
- 3 Tbsps Pastry flour
- 2 eggs
- 6 Tbsps breadcrumbs
- vegetable oil (for frying)
- salt
- freshly ground peppers
- 500 grams Spinach
- 1 garlic clove
- 2 Tbsps butter
Preparation steps
Rinse the chicken breasts, pat dry and cut in half lengthwise without cutting all the way through. Flatten, then top with bresaola. Cut mozzarella into slices and place on 1 half of each split breast. Pluck off the rosemary and coarsely chop. Sprinkle rosemary and pepper over the cheese and fold the other halves over. Press well around the filling. Dredge in flour, then dip in beaten eggs. Coat with breadcrumbs. Then cook in plenty of hot oil about 3-4 minutes on each side until golden brown.
Rinse spinach, trim and blanch in boiling salted water. Rinse under cold water and squeeze. Coarsely chop.
Peel the garlic and finely chop. Sauté in hot butter. Add spinach to the pan, season with salt and arrange on plates. Cut the chicken breasts in half, place on top of the spinach and serve.
