Ingredients

2 Chicken B/L, S/L Breast, butterflied

1-2 ounces Spinach, fresh

1 Red Pepper

3 ounces Mozzarella

1-2 sprigs, Thyme or Rosemary

Panko Bread Crumbs, as needed

Olive Oil, as needed

2 Eggs

Salt & Pepper, as needed

Preparation

  1. Roast red pepper, place in paper bag for ten minutes, peel. Cut thick julienne.
  2. Butterfly chicken breasts, pat dry, season generously with kosher salt & pepper
  3. Place spinach, red peppers, and mozzarella in center of chicken breast.
  4. Roll stuffed breast into a cylinder, set in place with toothpicks or tie with twines. Place in freezer for four to six hours.
  5. Prepare panko crumbs, add herb of choice, chopped finely, to crumbs.
  6. Prepare egg wash, with water diluted whisked egg.
  7. Put olive oil in pan, heat to 330-350 degrees.
  8. Remove stuffed breasts from freezer, dip in egg wash, then crumbs, and repeat the mixture. Place breasts in hot oil.
  9. Fry each side of stuffed brest for 5-7 minutes. Cook until interior reaches 163-165 degrees.