Ingredients
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4 -6 boneless skinless chicken breasts
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3/4 cup pecans, finely chopped
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3/4 cup corn flakes, crushed
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1 teaspoon garlic powder
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1/2 cup milk
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2 eggs, beaten
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1 cup all-purpose flour
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1 teaspoon cayenne pepper
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1 teaspoon salt
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1 teaspoon italian seasoning
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1/2 cup frozen chopped spinach, thawed and drained
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1/4 cup sun-dried tomato, chopped
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1/2 cup asiago cheese
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3/4 cup ricotta cheese
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3/4 cup mozzarella cheese
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1/2 cup artichoke heart, chopped
Instructions
- Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
- Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
- Whisk together the 2 eggs with the milk in another shallow bowl.
- Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
- Pound chicken breasts to approximately 1/4 inch thickness.
- Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
- Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
- Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.