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Categories:
chicken breasts pecans corn flakes garlic milk eggs flour cayenne pepper salt Italian seasoning artichoke heart tomato Asiago cheese Ricotta cheese Mozzarella cheese
Viewed: 35 - Published at: 7 years agoIngredients
- 4 -6 boneless skinless chicken breasts
- 3/4 cup pecans, finely chopped
- 3/4 cup corn flakes, crushed
- 1 teaspoon garlic powder
- 1/2 cup milk
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon italian seasoning
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/2 cup artichoke heart, chopped
- 1/4 cup sun-dried tomato, chopped
- 1/2 cup asiago cheese
- 3/4 cup ricotta cheese
- 3/4 cup mozzarella cheese
Method
- Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
- Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
- Whisk together the 2 eggs with the milk in another shallow bowl.
- Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
- Pound chicken breasts to approximately 1/4 inch thickness.
- Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
- Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
- Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.
