Stuff it!

This morning I discovered a package of Boneless, Skinless Chicken Breast in the freezer. Immediately I thought about some of my favorite quick sauté dishes like Saltimbocca or Piccata...then since we are expecting rain most of the day and night, Chicken Parmesan with Penne is cozy and comforting...but if a flash I switched gears to stuffing the cutlets with something that combines all in one. So the next step continues in the market...A search begins for fresh ingredient. I am hunting for a nice vegetable, a flavorful cheese and a starch. While I am out prowling for goodies this is a great opportunity to comment with your favorite chicken dish. And trust me we will be frying many types of birds...like my good friend Dee Dee's Fried Cornish Hens! Amazing flavor!
Now back to the chicken, I am going to butterfly 4 chicken breast. To butterfly is to split the chicken lengthwise leaving 2 equal sides that are still attached. Once this step is completed return chicken to fridge until ready to fill with spinach mixture.
The ingredients in this recipe are as follows:
4 skinless boneless chicken breast
6 oz of fresh spinach leaves
8 oz of crumbled Feta Cheese
1 cup of walnuts halves
1/4 to 1/2 cup of good Olive Oil
1 cup of AP Flour
2 eggs
2 cups of instant mashed potato flakes (I like the Garlic Flavor for this dish)
Ms. Dash Table Blend Seasoning to season chicken with
1. In a food processor add spinach and walnut. Pulse about 5-6 times to get things going. Then while processor is running add oil in a stream. Remove pesto from processor to a bowl. Fold in Feta cheese. Set aside.
2. Remove chilled chicken and pat to ensure that chicken is dry. Season Chicken only on the split side. Spoon 2 rounded tablespoons of filling into center of breast. Fold close and secure with a toothpick, or tied with kitchen twine.
3. Once all 4 cutlets are stuffed, place a large non stick skillet with 2-3 tablespoons of oil on very low heat.
4. Place flour on a plate, whisk eggs in a bowl, and place potato flakes in a shallow dish.
5. In order dust chicken with flour, dip into egg wash, and roll in Potato flakes. Do all four pieces and set aside.
6. Increase skillet temp to medium high. Place chicken pieces in pan and brown evenly on all sides. Chicken just need to be browned lightly, cooking will continue in oven for 20 minutes at 350 degrees. Center should be 175 degrees if using a cooking thermometer.Serve with Steamed Carrots.