Shelly's Recipe

CHICKEN LUIGI

Category: Chicken

6 boneless, skinless chicken breasts, split
1/4 lb goat cheese and sun-dried tomatoes
2 eggs, lightly beaten
1/2 lb fresh spinach and mozzarella
1 cup bread crumbs
Olive oil
Heavy cream
Roasted garlic, to taste
Salt and pepper, to taste

Bechamel Sauce
3 tbsp butter
6 tbsp flour
2 cups milk
Salt and pepper, to taste

Roast the garlic by drizzling garlic bulbs with olive oil and roast at 275 for 30 minutes or until cloves are tender.

Saute tomatoes with spinach in olive oil until tomatoes are soft. Remove from heat and place mixture in a large bowl. Add remaining ingredients and mix well. If stuffing is too dry and add some cream. Butterfly the breasts and stuff. Bake at 350 for 30 minutes or until juices run clear.

Sauce: Melt butter and add flour in a saucepan. Stir to combine. Add milk and stir until thickened. Season with salt and pepper. Mash the cloves and incorporate into bechamel sauce. Serve the sauce over the stuffed chicken.