Bridget's Recipe Corner
 

With the hot weather we have been 'enjoying,' cooking has not held quite the appeal it usually does for me.  Try as I might, sometimes I make things that are fairly similar to something I have made before. That said, the other night I was trying to think of what to do with some chicken breasts I had. I always enjoy stuffing them and I had some ingredients to do just that. I changed a few things this time and it seemed to work. They made for great leftovers, even cold. Hope you enjoy them too!

'Just a little different' chicken breasts

6 chicken breasts, fat trimmed
2 shallots, finely chopped
2 t. garlic, minced
1 1/2 c. sliced mushrooms
1 package fresh spinach
3 T. sun-dried tomatoes (packed in olive oil), chopped
Kosher salt, to taste
freshly ground black pepper, to taste
3 T. fresh parsley, finely chopped
3/4 c. Gorgonzola cheese crumbles
1 package Panko bread crumbs
2 eggs

1/2 c. milk
olive oil
toothpicks

Preheat oven to 350°. Pound chicken breasts with flat side of a meat mallet. Set aside. Heat 2 t. olive oil in large sauté pan. Add garlic and shallots when oil is hot. Stir frequently until they begin to soften. Add mushrooms, cook until they soften, adding the spinach last. Cook approximately 10 minutes, stirring well. Remove mixture from pan and set aside. In medium bowl whisk eggs and milk together. Add chicken breasts to egg and milk mixture. In separate bowl, blend together salt, pepper, parsley and bread crumbs. Heat 2-3t. olive oil in same sauté pan. Spoon about 2-3 t. mixture in each chicken breast. Place about 1 t. Gorgonzola cheese on top of stuffing mixture. Fold breast over, securing with toothpicks. Dip the stuffed chicken breast in bread crumb mixture, then add to heated pan. Repeat with remaining chicken. Brown on both sides. Remove from pan and place in 13x9 greased baking dish. Bake about 20 minutes or until juices are clear.

Serve with your favorite beverage.