Recipe from Rachael Ray Mag.
One 10-ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus (Used Black Olive Flavored)
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
Salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
4 tablespoons butter (Used only 2 T.)
1. Preheat the oven to 350°. In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper.
2. Season the chicken with salt and place one-quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture. Using toothpicks, close the open sides.
3. Place the flour in a wide, shallow bowl and season with salt and pepper. Beat the eggs in another bowl and place the panko in a third bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.
4. In a large skillet, heat the butter over medium-high heat until the foaming stops. Add the chicken and cook, turning once and adjusting the heat as necessary, until golden, 3 to 4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake for 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces.
THE VERDICT: These were good but, I had to cook them for about 20 minutes rather than 10. I guess it just depends on how thick you chicken comes out after pounding. Hence the extra time meant extra hungry boys! Sorry I'm not Mrs. Perfect. My husband also informed me to stop stuffing chicken, because we can't tell when they are done. Oh well, once all was said and done, we scarfed them down and really enjoyed the flavor. I'm sure this will taste different with every type of hummus, so just pick you FAV!
P.S. I forgot to take a picture, so this one is from The Rachael Ray Mag website.