3 Chicken Breasts
½ Cup of Mushrooms, chopped
½ Green Bell Pepper, chopped
¼ Red Onion, chopped
2 stalks of Green Onion, chopped
2 tablespoons of butter or margarine
2 tablespoons of self-rising flour
1 Tomato, sliced and deseeded
1 Egg, whisked
1 Cup of Chicken Broth
1 Cup of Bread Crumbs, this recipe used Italian and Garlic & Herb Mixed together
1 tablespoon of olive oil
½ Cup of Marinara sauce or chunky spaghetti sauce
Slice your chicken breast into halves. My suggestion, use three separate chicken breasts and keep the top halves of each three, leaving the bottom half (what the tenderloin is attached to) for another time. You want them to be relatively flat prior to pounding the breast meat.
Pound your chicken breasts gently until they flatten and season according to your preference. For this recipe, I chose to season with salt, pepper, seasoning salt and garlic powder. Set the meat aside and allow it to rest while you prep.
In a cast iron skillet on medium heat add your chopped mushrooms and sauté with a tablespoon of olive oil. once mushrooms have started to become tender, add salt and pepper to taste. once you have your mushrooms seasoned to your preference, add chopped green bell peppers and cook until you believe they have started to become tender. since we are building the flavors, you will continue by finally adding the chopped red onions. once all vegetables are tender, remove from the skillet and set aside.
in the same skillet, add two tablespoons of butter and two tablespoons of self-rising flour. mix them together until a roux forms. slowly pour in one cup of chicken broth at around two tablespoons at a time, slowly stirring roux into the chicken broth. once complete, reduce heat to low and add vegetables back into the skillet, stirring them into your creamy base.
remove about TWO TABLESPOONS of your vegetable creamy base and set aside!
Preheat your oven to 375° and place your spaghetti noodles on to boil!
Once your vegetables have had a moment to simmer, add sliced tomatoes and chopped spinach into the creamy base. once they have had an opportunity to simmer into the sauce, add marinara sauce (or chunky spaghetti sauce) and allow to simmer.
in a bowl, whisk one egg and set aside, also prepare to have another bowl of bread crumbs to dip/roll your chicken breast in after removing them from the egg.
- you will need a small oven safe dish for this part -
take your chicken breast and place one side in the egg and then transfer it directly into the bread crumbs, only breading one side.
place your chicken breast on a plate and place a teaspoon of the creamy vegetable base to the center of your chicken breast. not too much, because you're going to loosely roll the chicken around the vegetable cream base and re-coat with bread crumbs. the sauce may ooze out, don't sweat the small stuff.
place the stuffed chicken breast into the oven safe dish and proceed to roll your next chicken breast!
try to keep the ends of the chicken breast aligned with the walls of the oven safe dish or another chicken breast, this will help to keep the ingredients inside while baking.
bake in the oven for 35 - 40 minutes. (sauce should still be simmering on low at this time).
In a skillet on medium heat, toss spaghetti noodles and creamy spaghetti sauce mixture until the noodles are well coated. Serve with your baked chicken breast and enjoy!!