Crammed Rooster Breasts

Rooster Kiev (full of garlic butter) and Rooster Cordon Bleu (full of ham & cheese) are 2 vintage eating place dishes from my formative years.

I used to be overwhelmed after I discovered, as an grownup, that the majority eating places serving them purchased them pre-made and frozen. The eating places with workforce to lead them to to reserve wouldn’t be serving them and the eating places serving them wouldn’t have the workforce.

However making 2 or 4 of them in my kitchen for my dinner isn’t tricky or extraordinarily time-consuming. Then may also be prepped upfront and cooked simply sooner than serving, making it even more uncomplicated.

After all, it’s my kitchen so I tailored the recipes.

Click on right here to Pin Crammed Rooster Breasts

Table of Contents

Prosciutto, Spinach, & Gruyere are within the heart of those Crammed Rooster Breasts.

Writer: Kate
Prep Time: quarter-hour
Prepare dinner Time: half-hour
Overall Time: 45 mins
Yield: 2 servings 1x
Class: Rooster
Means: Oven

2 hen breasts, (12oz, 360gr general) boneless, skinless
1.5oz (45gr) Gruyère or different exhausting cheese, sliced
2 slices Prosciutto (2oz, 60gr general)
6 – 8 small spinach leaves
1 egg
1/4 cup dried bread crumbs
2 tbs Parmesan, grated
1 tsp plus 1 tbs olive oil
kitchen string

To stuff:
With a pointy knife make an extended slit within the fringe of the hen breast – reducing horizontally and being cautious to not minimize throughout the different aspect.
Slice the Prosciutto and cheese to suit inside of.
You’re going to have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then the spinach on best of the cheese.
Wrap all of the breast with kitchen string to carry it in combination – and stay as a lot cheese inside of as conceivable.
To prepare dinner:
Flippantly whisk egg in a shallow bowl or deep plate.
Combine bread crumbs, Parmesan and placed on every other plate.
Flippantly oil the middle of a baking sheet.
Dip the tied breasts into the egg, coating each side, then into the crumbs, coating each side.
Lay at the oiled sheet.
Drizzle the tops with the remainder of the oil and bake, 400F (200C) for half-hour, till the crust is golden and the hen completed.
Take away, snip the string in a couple of puts, and serve.

Notes

You’ll be able to use common ham, thinly sliced, and your most well-liked cheese.
Make the minimize at the ‘directly’ fringe of the breast. You’ll have a pocket the form of the breast with 1/3″ (1cm) of ‘uncut’ hen round 3 facets.

Diet

Serving Measurement: 1/2 recipe
Energy: 517
Sugar: 1.4 g
Sodium: 879.2 mg
Fats: 24.4 g
Saturated Fats: 8.3 g
Trans Fats: 0 g
Carbohydrates: 13.4 g
Fiber: 2.6 g
Protein: 59.6 g
Ldl cholesterol: 256.9 mg

Key phrases: hen breasts, crammed hen

For every other unfashionable hen dish: Rooster Divan.

Glad Finish of 2023!