While at Megaplex last weekend, Vrghr was lucky enough to be able to host a few furs at his nearby resort/hotel room. Wuffy wanted to make them something a bit unusual, a little fancy, and to "show off" a wee bit for them, culinarily. Plus, it had to be something everyone could enjoy, even with some dietary restrictions.

Enter the humble chicken breast, kicked up with a lovely stuffed center and crispy, crunchy seasoned Panko crumb coating. A drizzle of a creamy sauce completes the dish and adds delightful richness to the lean chicken.

The dish uses basic techniques, nothing too fancy. But the result looks and tastes like you put some heavy effort into the prep. In order to bring this to the table more quickly during the convention, wuffy made use of frozen spinach and canned soups to speed the prep.

Have fun with it! This can be carried to new tastes and variations by changing the sauce, cheese, or adding, perhaps, a bit of prosciutto inside with the spinach stuffing. Try your own version, and enjoy!

Ingredients
4 boneless, skinless Chicken Breasts
For the Dredge
~2 C all purpose Flour
2 Tbs Garlic Garni
2 Tbs Smoked Paprika
1 Tbs Granulated Onion
2 tsp ground Black Pepper
2 tsp dried Tarragon

2 eggs
2 Tbs Milk

~ 3 C Panko Crumbs

For the Stuffing
1 bag (16 oz) Frozen Spinach
~6 oz Cream Cheese
2 Tbs (about 4-5 cloves) minced Garlic
2 Tbs dried minced Onion
1 tsp Omnivore Salt
1 tsp ground Black Pepper

~6oz Havarti Cheese, sliced

For the Sauce
1 can Cream of Chicken Soup
~4 oz Sour Cream
1/2 soup can Milk
1 Tbs Better than Bullion Chicken Stock Concentrate
2 tsp dried Marjoram

Other:
Plastic wrap
Tenderizer Hammer (or equivalent)
Toothpicks
Foil
Cooking spray

Directions
Prep the chicken
Place each breast between two pieces of plastic wrap. Beat with a tenderizer, or a cast iron skillet, until each is flattened to about 3/8" thick. Set aside.
In 3 bowels, prepare the dredging station:
- Whisk the dry flour and spices together in the first bowl
- Whisk the eggs and milk together in the next
- Pour the Panko crumbs into the last

For the Stuffing
Thaw out the spinach and squeeze out the extra moisture
In a microwave safe bowl, add the Cream Cheese and the rest of the ingredients. Warm in microwave until the cheese is softened, and mix until completely combined.
Slice the cheese into ~1/4" thick slices. Should have at least 8 strips, or more.

For the Sauce
In a small saucepan over medium heat, combine all the ingredients except the sour cream, and stir until the bullion is completely dissolved. Allow to simmer a couple minutes for the flavor to combine.
Lower the heat to low, and add the sour cream. Whisk to combine.

Assemble the Chicken
Preheat the oven to 375
Line a cookie tray with foil (makes clean up easier). Spray foil with cooking spray to keep the chicken from clinging and tearing when cooked (especially if some cheese leaks out).

Place ~1/3 C of the spinach mixture in the center of the flatten chicken. Top with a strip of the cheese.
Fold or roll up the chicken, and secure with the toothpicks
Dredge the stuffed chicken into the seasoned flour
Then dredge it in the egg mixture
Last, roll it into the Panko until nicely coated
Transfer to the foil-lined pan

Bake 375 for 15-20 minutes.
Temporarily remove from oven. Top each breast with another couple tablespoons of the spinach, and another strip of Cheese
Return to oven, and bake until interior temperature reaches at least 155 degrees (~15 more minutes).

Remove, and plate on top of some prepared StoveTop (or similar) stuffing.
Drizzle with some of the Chicken Cream Sauce

Serve with steamed Veggies on the side.

DEVOUR