Ingredients

1-10 oz. package frozen chopped spinach thawed and well-drained

1/4 c. sour cream

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/8 tsp. red pepper

1 c. all-purpose flower

2 tsp. coarse-ground pepper

1 tsp salt

1 tsp. paprika

1/2 tsp. poultry seasoning

1/4 tsp. garlic powder

6 chicken breasts

1 egg, beaten

1/2 c. milk

Preparation

  1. Combine first five ingredients, stirring well; set aside.
  2. Combine flour and next five ingredients, stirring well; set aside.
  3. Pound each chicken breast to flattent o 1/4-inch thickness.
  4. Place about 1-1/2 tablespoon spinach mixture in the center of each breast. Fold long sides of chicken over spinach mixture, then fold ends over and secure with a wooden tooth pick. Tying with string or securing with silicon bands works as well.
  5. Combine egg and milk; mix well.
  6. Dredge chicken in flour, dip in egg mixture, and re-dredge in flour.
  7. Heat equal amounts oil and butter in a heavy skillet. Fry chicken in hot oil 15 minutes or until golden brown, turning once.
  8. Drain on paper towels.