I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses.
Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
03Whisk together the 2 eggs with the milk in another shallow bowl.
04Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
05Pound chicken breasts to approximately 1/4 inch thickness.
06Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
07Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
08Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.