Chicken Breast Stuffed with Spinach and Ricotta

• boneless skinless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick↗6
• salt↗1⁄4 cup
• sugar↗1⁄4 cup
• cold water1 quart
• FILLING
• ricotta cheese↗16 ounces

  drained overnight in a collander in the fridge

• shredded mozzarella cheese1⁄4 lb
• frozen chopped spinach1 bag

  thawed and complely dried out with a good wringing in a clean kitchen towel

• grated parmigiano-reggiano cheese↗1 ounce
• salt and pepper
• dried red pepper flakes↗
• garlic powder (optional)↗

  (optional)

• COOKING
• flour↗2 cups

  seasoned with

• salt and pepper
• egg whites↗2
• cup whole milk↗1⁄2
• cup seasoned bread crumbs↗1
• tablespoons canola oil (plus more for batches)↗2

Step-by-step instructions

1. 1

   Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.

2. 2

   Drain, dry and lay flat between sheets of parchment.

3. 3

   While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.

4. 4

   Heat your oven to 325 degress F.

5. 5

   Prepare a sheet pan with a large cooling rack on top.

6. 6

   Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.

7. 7

   Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.

8. 8

   The oil should be just below the smoke point.

9. 9

   Have a splatter guard nearby!

10. 10

    Wisk milk and egg in bowl then pour into a deep plate.

11. 11

    Place seasoned flour into a second deep plate.

12. 12

    Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.

13. 13

    Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.

14. 14

    Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.

15. 15

    Spread a generous amount of the filling on the chicken, about 1/8" thick or so.

16. 16

    Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.

17. 17

    Lay to rest on the prepared cooling rack.

18. 18

    Repeat with the other 5 breasts.

19. 19

    Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.

20. 20

    Place back on the cooling rack/sheet pan rig after browning.

21. 21

    Repeat until complete.

22. 22

    Place breasts in the pre-heated oven and cook until done.

23. 23

    About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.

24. 24

    Let them sit uncovered for 5 minutes before cutting/serving.

25. 25

    THe outside is nice and crisp, the inside is juicy and flavorful!

26. 26

    You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!