Filled Breaded Chicken Breast from Kiev

Ingredients

• 500 g fresh spinach
• 1 tbsp olive oil (cold pressed)
• 4 chicken breast fillets (about 150 g each)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 Eggs
• 100 g breadcrumbs
• 100 g flour
• sunflower oil (for frying)

Instructions

1. 1.

   Wash the spinach, rinse and drain it in a pot with a little boiling water until wilted, remove, shock in cold water, let drain, then squeeze out excess moisture and roughly chop. Mix the spinach with olive oil, salt, pepper and nutmeg.

2. 2.

   Make a slit lengthwise in each chicken breast fillet and season the meat with salt and pepper.

3. 3.

   Place some of the spinach into each pocket and secure tightly with toothpicks.

4. 4.

   Whisk the eggs in a deep dish; spread flour and breadcrumbs on separate dishes.

5. 5.

   Coat the stuffed breasts first in flour, tapping off excess, then dip in egg, and finally roll in breadcrumbs. Heat plenty of oil in a pan. Fry the chicken breasts in hot oil over medium heat for about 5-6 minutes per side until golden brown. Drain on paper towels.