Shelly's Recipe

FRIED SPINACH-STUFFED CHICKEN BREASTS

Category: Chicken

1 (10 oz) pkg frozen chopped spinach, thawed and drained
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup all purpose flour
2 tsp pepper
1 tsp salt
1 tsp paprika
1/2 tsp poultry seasoning
1/4 tsp garlic powder
6 chicken breasts halves, skinned and boned
1 egg, beaten
1/2 cup milk
Oil

Combine spinach, sour cream, salt, nutmeg and pepper, stirring well; set aside. Combine flour, pepper, salt, paprika, poultry seasoning and garlic powder, stirring well. Set aside.

Place each half of chicken breasts between sheets of waxed paper or plastic wrap and flatten with a meat mallet or rolling pin to about 3/4 inch thickness. Put about 1 1/2 tbsp spinach mixture in center of each flattened chicken breast. Fold long sides of chicken over spinach then ends and secure with wooden picks.

Combine egg and milk, mixing well. Dredge chicken in flour mixture and dip in egg mixture; dredge again in flour.

Heat 1 inch of vegetable oil in large, heavy skillet. Fry chicken breasts in hot oil 15 minutes, or until golden brown, turning once. Serves 6.