What you'll need:
- Chicken Breast
- Grape Tomato
- Baby Spinach
- Goat Cheese
- Whole Wheat Bread Crumbs
- Garlic
- White Wine/White Cooking Wine
- Lemon
- Egg
- Skim Milk
- Salt
- Pepper
Make It:
Beat 1 egg with 1/4 cup skim milk in a small bowl. On a seperate plate, place 2 cups breadcrumbs.
Cut the chicken breast in half so its a shortened version on itself. Dip the chicken in the egg mixture and dreadge over the breadcrumbs. Sautee in a med-high pan with the white wine and a tsp of butter. Crisp lightly on both sides but do not cook through.
In a seperate pan, on low heat, add white cooking wine with two diced cloves of garlic and about 7 sliced grape tomatoes. Let warm and then add the spinach. Continue to cook on low heat until the spinach completely wilts. Squeeze in the citrus and stir in. I tried it with red grapefruit when I didn't have lemons and it was awesome too. At this point, remove from heat.
On a seperate plate, take the crisped chicken and smear the top with the goat cheese. Add enough to cover the chicken thickly. Then add the spinach and tomato mixture to the top.
Bake this on 350 degree for about 15-20 minutes, or until the chicken is cooked thoroughly.
In the photo post above I made this two way, one way is to stuff the chicken and the other is to place everything on top. I like it better with everything placed on top. Also, I've made it before by rolling the spinach mix into thinly sliced chicken and it's GREAT that way too. I'm just not always on point enough for that technique! And it's prettier!
