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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups (500ml) + 2 tbsp. (30ml) dry sherry 6 boneless, skinless chicken breasts 1 1/2 tsp. (7ml) minced garlic 3 tbsp. (45ml) olive oil 3 cups (750ml) fresh spinach leaves, shredded 2 cups (500ml) sliced mushrooms 1 cup (250ml) grated carrots 1/3 cup (75ml) sliced green onions 1/2 tsp. (2ml) salt 1/2 tsp. (2ml) pepper 1 1/2 cups (375ml) prepared italian salad dressing 1 cup (250ml) dry seasoned breadcrumbs 1/3 cup (75ml) grated parmesan or romano cheese
0
Directions
Pour 2 cups sherry into a large bowl. Add chicken, turning to coat. Cover and refrigerate 3 hours. Heat oil in a skillet and add garlic, spinach, mushrooms, carrot, green onion, salt, pepper and 2 tbsp. sherry. Cook, stirring, 3 minutes. Cool. Place italian dressing in a bowl. Mix together crumbs and cheese in another bowl. Preheat oven to 375 degrees (190C). Remove chicken and cut a pocket in the side of each breast. Fill with spinach mixture and toothpick to close. Dip each breast into dressing and coat with breadcrumbs, pressing lightly to adhere. Place chicken in a greased baking pan. Cover and bake 15 minutes. Uncover and bake 10 minutes until chicken is cooked through.
Makes 6 portions.
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