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A simple chicken recipe, with many flavors but only 7 ingredients. Great for family dinners and flavorful enough that kids will love it.
1. In a baking dish place chicken cutlets.
2. Pour half of the garlic and herb marinade on one side. Flip cutlets over and pour the rest of marinade sauce onto the other side of the cutlets. Let the chicken marinate for 30 minutes, or until ready to place in oven. For safety purposes you can place it in the refrigerator during marinating.
3. Dice the onion and garlic, into a small dice.
4. In a small bowl whisk the 2 eggs. Set aside.
5. Spray a frying pan with cooking spray. Preheat oven to 350 F.
6. Pour the chopped onion and garlic and the package of spinach into the frying pan over medium-high heat. If the whole package of spinach won’t fit, you can continuously pour it in as it will shrink once you start to fry it.
7. Cook for about 5 minutes on medium-high, until onions turn slightly brown and spinach has shrunk.
8. Pour the whisked eggs, and breadcrumbs into the frying pan. Stir until mixed through.
9. Once thoroughly mixed, place about 2-3 spoonfuls of the spinach mixture in the middle of each chicken cutlet. Roll the cutlet from south to north making sure that mixture stays inside of the cutlet. If needed, you can insert a skewer so that cutlet doesn’t fall apart when cooking.
10. Once cutlets are rolled, place the dish in the oven for 15 minutes.
11. Take the dish out of the oven and flip cutlets over. Place in the oven for an additional 15 minutes.
*Note: Not all ovens cook food evenly, so once you take the chicken out after the second 15 minutes, cut into a piece to see if it’s cooked. If not, put it back in the oven for an additional 2 minutes. Check again. If not cooked, repeat this 2 minute process until cooked. It’s important to not leave it in for more than 2 minutes in order that the white meat does not dry out.
Once taken out and ready to serve, use the additional sauce in the baking dish to pour over the chicken for extra flavoring.
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!