"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 :

• 4 -6boneless skinless chicken breasts
• ³⁄₄cup pecans, finely chopped
• ³⁄₄cup corn flakes, crushed
• 1teaspoon garlic powder
• ¹⁄₂cup milk
• 2eggs, beaten
• 1cup all-purpose flour
• 1teaspoon cayenne pepper
• 1teaspoon salt
• 1teaspoon italian seasoning
• ¹⁄₂cup frozen chopped spinach, thawed and drained
• ¹⁄₂cup artichoke heart, chopped
• ¹⁄₄cup sun-dried tomato, chopped
• ¹⁄₂cup asiago cheese
• ³⁄₄cup ricotta cheese
• ³⁄₄cup mozzarella cheese

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.