Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-5 peeled garlic cloves
- 1/2 cup shelled walnuts
- spinach leaves
- 1/2 cup crumbled feta cheese
- chicken breasts
- 1 beaten egg
- seasoned bread crumbs
Directions
Pulse on your small food processor or processor attachment on your blender, then fill
processor to the top with washed and dried spinach leaves and pulse till blended TWICE (or once if you have a big processor, finally add 1/2 cup crumbled feta cheese and pulse till it's a thick paste.
Pound the chicken breasts and spread 1-2 tablespoons of pesto on middle of breast half. Roll into plastic wrap for each breast and refrigerate for at least 1 hour.
Then dredge in 1 beaten egg and coat with seasoned bread crumbs.
Fry in 1/2" hot oil on both sides till golden brown (about 7 minutes).
Bake in heated oven at 350 degrees, uncovered about 35 minutes until chicken is 160 degrees or opaque in the middle.
Let rest while you set the table and light the candles, or make a hollandaise sauce.
Category:Chef Winnona's Recipes