3 boneless, skinless chicken breast halves (6 oz each), butterflied and pounded evenly
salt and pepper
Instructions
Preheat oven to 375. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
Season each chicken breast with 1/4 tsp salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2 inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture and crumbs. Transfer to a rimmed baking sheet, adn bake until golden, about 30 minutes. Untie and slice.
Originally Submitted
3/19/2011
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