A delightful twist on stuffed chicken breasts, combining creamy Gouda cheese, savory sun-dried tomatoes, and fresh spinach for a flavorful and satisfying dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Place the spinach in a microwave-safe bowl with a splash of water. Microwave for 20 seconds until wilted, then drain and set aside.
Draining the spinach well prevents excess moisture in the filling.
Lay a chicken breast between two sheets of plastic wrap and pound it to an even 1/4-inch thickness using a rolling pin or mallet. Repeat with the remaining breasts.
Even thickness ensures the chicken cooks uniformly.
In a bowl, mix the spinach, Gouda cheese, sun-dried tomatoes, and minced garlic.
Combine the ingredients thoroughly for a consistent filling.
Place a portion of the filling on each chicken breast, roll it up tightly, and secure with toothpicks.
Ensure the filling is evenly distributed for balanced flavor.
Dredge each chicken roll in flour, dip in beaten egg, and coat with breadcrumbs mixed with dried basil.
Press the breadcrumbs gently to ensure they adhere well.
Place the coated chicken rolls in a greased baking dish and bake for 35 minutes or until the chicken is fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Remove the toothpicks, slice the rolls if desired, and serve warm.
Garnish with fresh herbs for an elegant presentation.
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