FRIED SPINACH-STUFFED CHICKEN BREASTS
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. all purpose flour
2 tsp. pepper
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/4 tsp. garlic powder
6 chicken breasts halves, skinned and boned
1 egg, beaten
1/2 c. milk
Combine spinach, sour cream, salt, nutmeg and pepper, stirring well; set aside. Combine flour, pepper, salt, paprika, poultry seasoning and garlic powder, stirring well. Set aside.
Place each half of chicken breasts between sheets of waxed paper or plastic wrap and flatten with a meat mallet or rolling pin to about 3/4 inch thickness. Put about 1 1/2 tablespoons spinach mixture in center of each flattened chicken breast. Fold long sides of chicken over spinach then ends and secure with wooden picks.
Combine egg and milk, mixing well. Dredge chicken in flour mixture and dip in egg mixture; dredge again in flour.
Heat 1 inch of vegetable oil in large, heavy skillet. Fry chicken breasts in hot oil 15 minutes, or until golden brown, turning once. Serves 6.