"I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses."

Ingredient :

Directions :

  • 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.