I've had this recipe for a looooong time, cut from a random magazine. I finally made it and thought it was delicious. Not sure of the source, but it does list a chef and a restaurant in Chicago!
4 boneless chicken breasts (7 oz. each)
salt and pepper
12 oz. spinach, sauteed
1 red pepper, roasted, peeled, seeded, and quartered (I bought a jar of roasted red bell peppers and sliced them lengthwise)
12 oz. goat cheese
8 oz. Parmesan cheese
flour for dredging
1/2 cup milk
1/2 lb. bread crumbs (had no idea what this conversion was, so I just poured some in)
2 oz. Romano cheese
4 tsp. chopped Italian parsley (fresh from my kitchen window herb garden!!)
2 tsp. granulated garlic
3/4 cup olive oil (I used less)
Between 2 pieces of plastic wrap, pound each chicken breast until thin. Season each breast with salt and pepper, then top with equal amounts of spinach, red bell pepper, goat cheese, and Parmesan cheese.
Roll breasts with ingredients inside. (Use a toothpick if needed.)
Refrigerate, covered, for at least 1 hour, and up to overnight.
Lightly dust each roll with flour. Whisk eggs and milk in bowl. Dip rolls in milk/egg mixture. Combine bread crumbs, Romano cheese, parsley, garlic, salt, and pepper in a separate bowl and dredge in bread crumb mixture.
Preheat oven to 350 degrees. Heat a large skillet to medium and add olive oil. Lightly saute the chicken until golden brown on all sides. Transfer to a baking dish and bake for 12-15 minutes or until cooked through.
I served with some edamame and one of Lipton's pasta sides. I thought it was delicious and Riley ate every bite on his plate without a battle or a bribe!
(Recipe courtesy of Chef Abraham, Harry Caray's, Chicago)