Chicken Angelina


4 skinless chicken breasts
8 eggs
1 cup 100% olive oil
2 cups clean spinach, stems removed
4 cloves garlic
1 cup Asiago cheese
1 cup flour
2 cups pine nut mix

Pine Nut Mix:

In food processor, place
1 cup (8 oz.) pine nuts,
1/2 cup bread crumbs,
1/2 cup aged pecorino/romano cheese
pinch of pepper

Process until coarse


Trim, clean and pound out the chicken breasts, separating the halves.

Dredge the 8 half breasts in the flour.

Beat 4 eggs and dredge the floured half breasts. Be sure to remove the chicken breasts from the egg wash and put into a clean, empty bowl.

In a cast iron skillet (or any skillet that will maintain an even heat) put in half of the olive oil (or enough oil to completely cover the bottom of the skillet). Heat oil and put in one or two halves and cook 2-3 minutes per side. Put aside until all the breasts are cooked. Put the chicken into a 375° oven. Dispose of the used oil and the egg wash.

Beat the remaining 4 eggs and heat the remaining oil. Dredge the cooked chicken in the egg wash, then the pine nut mix. Cook in the hot oil one minute per side.

Divide the spinach into 4 parts and place on a shallow baking sheet. Place 2 half breasts on each spinach part. Add water (enough to cover the bottom of the baking sheet) and the chopped garlic. Place 1 oz. of the Asiago cheese on each breast. Return to oven and cook for 6-8 minutes, or until the cheese is slightly melted.

Drain the baking sheet. Remove the chicken and spinach, plate and serve.

Serves 4