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Mediterranean Chicken
Mediterranean Chicken

Mediterranean Chicken

15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts, pounded flat to about 1/2 inch thickness
Spices to taste from the low sodium spices*
4 thin slices Genoa salami (or other Italian cold cut)
4 tablespoons crumbled Feta Cheese
Flour for breading
2 eggs for breading
Italian bread crumbs for breading, I make my own
1 cup of oil to brown finished product
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Let's Make It
1
Pound out chicken breasts to about 1/2 inch thickness, sprinkle on a few spices. With the smooth side down, place one slice of salami on top and 1 tablespoon Feta cheese on that. Roll up and secure with a tooth pick or metal skewer.
2
In 3 dishes place: the flour with more spice mixture in one, the eggs with about 1/4 cup water in the next, more spices, and bread crumbs in the third one. Heat the oil to about 375 degrees F on medium heat. Roll the stuffed chicken breasts in the flour to coat and hold the egg mixture. Then in the egg mixture to hold the bread crumbs.
3
Fry in the oil till golden brown. They can be kept warm in a 225 degree oven till serving time.
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