Cook's Companion CCAF126 Instructions & Recipes page 33

Ingredients
1 t ablespoon e xtra-­‐ v irgin o live o il
6-­‐ounces b aby s pinach, c leaned a nd d rained
Sea s alt a nd f reshly g round p epper
1 c up c anned a r.choke h eart, d rained a nd c hopped
8-­‐ o unces c ream c heese
1 c up m ozzarella c heese, s hredded
1 t easpoon g ranulated g arlic p owder
4 b oneless, s kinless c hicken b reasts
1 c up a ll-­‐purpose fl our
3 l arge e ggs, b eaten
2 c ups p anko b read c rumbs
Oil f or s praying
InstrucBons
1. Preheat l arge s killet, a dd o il, a nd w hen h eated a dd s pinach. S eason w ith s alt
and p epper, a nd c ook u n.l w ilted, s .rring o Ien. R emove f rom h eat.
2. In a m edium b owl, c ombine t he c ooked s pinach, a r.choke h earts. C ream
cheese, m ozzarella a nd g arlic p owder, m ix w ell.
3. Take e ach c hicken b reast h alf a nd c ut a s lit i n e ach t o f orm a p ocket. S tuff e ach
breast w ith s pinach m ixture a nd p ress t he e dges c losed,
4. Place t he fl our, e ggs, a nd p anko i n t hree s eparate b owls.
5. Take o ne p iece o f c hicken, r oll i t i n fl our, s haking o ff e xcess, d ip fl oured
chicken i n e gg a nd d redge i n p anko, m aking s ure a ll s ides a re c oated
evenly; R epeat w ith r emaining p ieces.
6. Spray e ach p iece o f c hicken w ith o il, a nd p lace c hicken i nto a ir f ryer 2 b reasts
at a . me;
7. Set . mer f or 1 5 m inutes a nd t emperature f or 3 50 d egrees.
8. When c ooking i s c omplete, o pen a ir f ryer, t urn c hicken a nd s pray a gain; C ook
10 m inutes l onger.
9. Repeat w ith t he r emaining c hicken b reasts.
10. Serve w arm.
Spinach a nd A rBchoke S tuffed C hicken
Serves 8
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