Stuffed Chicken with Balsamic Glaze
- Yield servings
- 4 -- boneless skinless chicken breasts
- 3/4 cup toasted slivered almonds
- 3 -- eggs
- 1/2 -- grated parmesan cheese
- 6 ounces low fat cream cheese
- 1 package frozen chopped spinach
- -- bottled balsamic vinegar glaze for drizzle
- 1/2 cup crumbled gorgonzola cheese
- 1 teaspoon fennel seed
- 1 cup flour
- 3 tablespoons butter
- 1 clove finely minced garlic
- 3 tablespoons olive oil
- 1 -- lemon halved
- 1/2 teaspoon each salt and pepper
In a small bowl, mix together low fat cream cheese, gorgonzola cheese, dethawed frozen spinach with liquid squeezed out, fennel seed and garlic.
Prepare each chicken breast for stuffing by cutting open each breast in a butterfly fashion then slightly pound both sides to flatten. Spoon cheese/spinach mixture evenly on one half of each breast then close together.
In a medium size bowl, beat the eggs and parmesan cheese. Place olive oil in a large non-stick frying pan and heat. In another medium bowl, place flour and coat each chicken breast, then dip each breast in the egg and parmesan cheese and place in frying pan cooking each side until golden brown on medium heat.
In an oven pan, place the four chicken breasts. Melt butter with salt and pepper and juice from one half lemon and pour over chicken. bake at 375 degrees for 20 minutes.
On a platter, place chicken breasts. Slice each breast horizontally into one inch slices. Drizzle balsamic vinegar glaze in a zig zag fashion over chicken. Sprinkle toasted almonds over chicken. Slice remaining lemon half for garnish. This recipe makes four generous dinner servings or as an appetizer, it serves 10-12 people.