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Rolled Chicken Breasts with Spinach
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| 4 | skinless chicken breast,, (fresh work better than frozen) |
| 1/4 tsp. | salt |
| 1 jalapeño chile minced | |
| 2 tsp. | finely chopped fresh oregano |
| 1 bunch | spinach leaves stems removed |
| 1 large | egg white, well beaten |
| 1/2 cup | bread crumbs |
| 3 Tbls. | Olive oil |
| 4 to 5 Tbs. | Queso Fresco, (Mexican) cheese. |
1. Trim chicken breast of fat. Place each breast between plastic wrap and pound them, one at a time, with flat side of a meat mallet or rolling pin, to an even 1/8 inch thick. Sprinkle with salt. Set aside.
2. In a small bowl work together the cheese, chile, and oregano. Lay out the breast. Using fingers evenly spread out the cheese to within 1/2 inch of the edge of breast. Cover each with 2 layers of spinach leaves. Fold ragged edges of breast to meet in the center, and roll lengthwise into cylinders. Hold together with toothpicks. (I usually double the cheese mixture).
3. Put the egg white in a shallow bowl and put the bread crumbs on a plate. Brush the chicken rolls with egg and roll in bread crumbs. Put chicken on plate and refrigerate for 25 minutes.
4. Preheat oven to 400 degrees, line with foil. Heat the olive oil in a pan over med. high heat. Brown chicken rolls, turning, 3-4 minutes. Place seem side down on the baking sheet. Bake 15 or 20 minutes until crispy on outside and cooked through.
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