Time to share a recipe :)

I'm going to share one of my new favorite Chicken recipes.

My version of Chicken Romano..... I use to make a lot of the same old recipes that I knew most of the family enjoyed... most... a couple kiddos are picky, (not including Miss R in this couple - lol)....

Last year or so I've been looking at other recipes and modifying them as I see fit.

Lexi my step daughter one night made this grill cheese that was a heart attack on a plate lol.. one ingredient was spinach leaves in which I think she used 10 leaves out of the bag... so I decided to look for something to make with what I had on hand - also left was some mozzarella cheese... so I typed in Swagbucks search bar - Mozzarella, spinach leaves and Chicken because I had chicken breast in the freezer... I found a few things but came across a recipe that didn't call for the Mozzarella... hmmm... sounded yummy and I will add the cheese :)

Chicken Romano - Susan version:

4 Boneless Skinless Chicken Breast pounded about 1/4 thick (I use saran wrap and a meat mallet)

salt, pepper and sprinkle with dry sage on what is going to be the stuffed side of the chicken. If I have sea salt I use that, otherwise I use table salt not Kosher and fresh ground black pepper.

I get just enough slices of Mozzarella and Pancetta from the Deli... My friend Susie teased my yesterday when I pronounced Pancetta - Pan-set-a... when it is really pan-cheh'-tuh... Hey I can cook it, I can't pronounce it... she is full blooded Italian :)

So anyway, four slices of each thin. Not paper thin, just thin.

I take about 2 cups of the spinach leaves and slice them thin, taking off the steams. Now the recipe calls for you to steam them first... UH NO.. YUCK!!! They would be mush molly.... Don't do that unless you like your spinach mush... this is not creamed spinach which I love BTW... LOL...

So first I take the sliced spinach and put enough to cover each center piece of chicken... top then with a slice on Pancetta and then a slice of Mozzarella. Roll up each piece as tight as you can... place on a small plate or cookie sheet and put into the freezer for 30 minutes.

Next I have two paper plates one with flour, one with seasoned bread crumbs about 1 cup or so of each... (sorry I don't measure so you may need a little more or less)

One bowl big enough to roll the chicken in... in that bowl two eggs beaten.

Put a larget skillet pan on the stove and put on med heat... add a couple tbps of olive oil.

First roll the chicken in the flour (this is after the 30 minutes in the freezer) then roll in the egg cover it well sometimes the egg doesn't want to stick because of the flour, just keep rolling until its covered... next roll in the bread crumbs.

Place on a plate while you fix the remaining pieces.

Take your four pieces to the skillet and now increase the heat to med-high.  You will brown each side of the chicken.. so it looks like this...

Remove from skillet and place in a baking dish, I use a square corning ware dish, which I have lightly coated with olive oil. Place in the oven which you have preheated to 325* for 30 minutes.

While that is cooking in a sauce pan slowly melt 1tbsp of butter. Once melted mix in 1tbsp of flour. Use a whisk and mix up well... let that bubble and add 1 cup of chicken broth... mix up well and add 1/4c of heavy whipping and mix well... and some salt and pepper to your taste. This will thicken up slightly reduce down to about 1 cup.

When chicken is done spoon some of the sauce over the chicken... it will look like this...

I made some mashed potato's as the side and threw some of the spinach leaves on the side too.

Opened up this is what it looks like inside...

So yummy!! This does take time to prepare so not a quick dish... about 10 minutes to pound out and roll, 30 to freeze, 10-15 to coat about 10-15 to brown and another 30 in the oven... so give yourself about 1.5 hours... to a perfect dish!