4 – 6oz boneless, skinless chicken breasts, pounded to 1/3 in thickness
4 Tbsp cold, unsalted butter, cut into ½ Tbsp rectangles
Fresh chopped parsley (can substitute dried if needed)
4 Tbsp finely chopped white or yellow onion
Salt and Pepper (to taste)
For the breading:
AP flour (season with salt and pepper)
Egg wash (beaten eggs and milk)
Season each pounded chicken breast with salt, pepper, and parsley. Starting at one end, place a piece of butter and ½ Tbsp chopped onion on the chicken breast and carefully roll up, tucking in ends if possible. Chill rolled pieces for about 30 min in the fridge. Meanwhile, assemble your breading station and preheat oven to 375F.
Gently cover each piece of chicken in flour (shake off excess), then the egg wash, then the cornflake crumbs. (These can be refrigerated for up to one day if making in advance).
Melt 2Tbsp butter in a saute pan over medium heat, and gently brown each piece of chicken until golden brown on the outside. Place the pan in the oven and finish cooking until the inside of each roll reaches 165F.
2 bags pre-washed baby spinach
Red Wine Vinegar
Salt and Pepper to taste
Crumbled Feta for serving