I always wondered how stuffed chicken is made. Like how does it look so perfect sliced up whenever you order it in a restaurant. Half of the times I ordered stuffed chicken at a restaurant was just to be awed by the presentation rather than the taste.  Well it takes that one moment of inspiration to crack a dish on a restaurant menu. It was a proud moment when i made this one, considering that I relied just on my own memory of flavors!  :D

This chicken with spinach and feta cheese stuffing  is a great starter  to any meal.  It can be served at tea time- just like i did the other day. For dinner serving you can slice them more thinly and present on a bed of mashed potatoes.

 

 

Preparing Chicken:

2 chicken breasts- cut them thinly. You will have four pieces from 2 chicken breasts. Hammer them to flatten the chicken pieces to equal thickness

Rub the chicken with salt and black pepper. You can also marinade them in soya sauce and minced garlic.

Set aside for an hour.

For stuffing:

• Spinach (30 leaves)– sautéed in butter with salt and black pepper until cooked.
• Feta cheese – crumble it  (or use any cheese you like!)
• Chedder Cheese- grate it 

For coating: (You can also Bake them or grill them if you are conscious about the calories intake)

• Bread crumbs:  Coarsely grind together 1 piece of stale bread + ½ cup corn flakes and season it with salt and pepper
• 1 egg lightly beaten

 

Lets get cooking: 

• Take one strip of chicken and in one corner of strip place spinach, crumbled feta cheese and grated cheddar cheese
• Roll the strips to the end.
• Now dip each rolled strip first in the egg and then coat it in breadcrumbs
• Deep fry them on a low heat till the coating turns golden brown
• Spoon them out on paper towel.
• Let the chicken pieces rest for 2 minutes. Now slice them into ½-1 inch thickness.
• Serve them with Garlic Mashed Potatoes