All-Hands Stuffed Chicken Breast
| Yield: | 6 Servings |
| Categories: | Poultry |
| 12 | Chicken breasts; skined, boned | |
| 1/8 | c | Olive oil |
| 2 | Cloves garlic; crushed | |
| 1 | lb | Fresh spinach; chopped |
| Salt & pepper to taste | ||
| 1/2 | lb | Feta cheese; crumbled |
| 1/2 | c | Milk |
| 4 | Eggs; beaten | |
| 1 | c | Italian-flavored bread crumbs |
| Peanut oil for frying | ||
| 2 | tb | Butter |
| 1 | c | Sliced mushrooms |
| 1 | tb | Flour |
| 1 | c | "Chicken Soup Stock" or canned chicneh broth |
| 1 | c | Dry white wine |
| 1/2 | Lemon; juice of | |
| 1/4 | c | Chopped parsley; for garnish |
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