There are these days when I’m staring at the refrigerator, thinking what to make for dinner. I look at the ingredients and they don’t really go with the chicken breast my better half defrosted in the morning. “What would you like to for dinner?”I text her hoping she had something in mind when she took out the chicken. “Whatever you like” she answers. I try my son and his answer is “something tasty”. I take vegetables out of the fridge, remembering that schnitzel we had the other day and stir fry we had not so long ago. I look at what I can work with: some kale, a few baby bella mushrooms, a little bit of sun dried tomatoes. In the onions cabinet I find some shallots; garlic is always good to add to a dish. I also place some cranberries and sliced almonds on the counter.
“So, what’s for dinner?” they both ask as they enter. “Whatever we have in the fridge” I answer.
Ingredients
6 Chicken breast
Filling
2 TBS olive oil
2 shallot onions
3 garlic cloves
½ cup sun dried tomatoes
2 cups baby bella mushrooms
½ cup cranberries
½ cup sliced almonds
10 oz kale
1 tsp paprika
1 tsp salt
1 tsp black pepper
3 eggs
1 tsp mustard
½ tsp salt
½ tsp black pepper
2 TBS water
2 cups breadcrumbs
½ cup sesame seeds
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1 cup flour
Oil for frying
Heat olive oil in a large deep pan or pot. Add shallot and fry to golden. Add garlic and fry another minute. Add all filling ingredients besides kale and fry 2-3 minutes. Add kale and fry until kale is soft and changes it’s color, about 7-8 minute. Remove from stove and let cool down.
Place plastic wrap on cutting board and on top of it the chicken breast. Fold the plastic on the breast and flatten with tenderizer, till it’s ⅛ inch thick. Spread a spoonful of filling on the breast, roll lengthwise and close with a toothpick.
Beat the eggs in a large bowl, add mustard, salt, pepper and water and mix well. In another bowl, mix bread crumbs, sesame seeds and spices. Place the flour in a third bowl or large plate. Roll each chicken breast in flour until coated on all sides, dip in the egg mixture and then roll in the breadcrumbs mixture.
Heat oil for half-deep frying in a large skillet. Fry chicken breast on all sides until browned and the inside is completely cooked, about 7-8 minutes.
