Cornflake panfried chicken stuffed with Peppers, Spinach and Feta

I love fried chicken! Especially when it is done right, you just can’t compare. This is a little twist on that. I took the chicken breast and butterflied it sauteed up some peppers, spinach and feta. Really you can use whatever you would like for the filling. Double coated it in the cornflakes and panko bread crumbs, and pan fried the chicken. I’m telling you it’s so good! I put a little cream pan sauce over the top. It’s basically a meal by itself but I paired it with some quinoa and broccoli so I could feel a little healthier!

Ingredients

• 2 boneless skinless chicken breast
• 2 tbsp. grated parmesan
• 2 tbsp. olive oil
• 1/2 bell pepper (I used orange because that’s what I had on hand), cut into small dice
• 2 garlic cloves, peeled and minced
• 1 cup spinach
• 3/4 cup crumbled feta
• 1 cup flour
• 2 eggs
• 1 1/2 cup Cornflakes Cereal
• 1/2 cup panko bread crumbs
• salt and black pepper
• 1 cup neutral oil to pan fry

Directions

In a large sauté pan with 2 tbsp. olive oil over medium heat start to cook the peppers and garlic together for a couple of minutes. The the peppers start to get tender add in the spinach and cook for a couple more minutes just so the spinach wilts down add 1-2 tbsp or water or stock if you need to help the spinach. Once it’s all together toss in the feta and pour it all into a large bowl to let it cool, and set it aside while you prepare the chicken.

Start by trimming any skin or fat off of the chicken breast. Butterfly the chicken, making sure not to cut all the way through to the other side.

Open the chicken up flat and season with a little salt and pepper. Spoon some of the mixture into the middle of the chicken a couple tbsp. But don’t overfill it. Use a tooth pick to thread along the seams of the chicken to close it up. Once you have both filled now it’s time to bread the chicken.

Place the Cornflakes in a large plastic bag and crush them so they are a fine bread crumb consistency or pulse in the food processor.

We have to set a little breading station so in three shallow bowls pour the flour in one, whisk the eggs in the second one and the cornflakes in the third.

Start by carefully placing the chicken in the flour making sure it’s all coated let any excess fall off, then place in the egg wash, and then into the cornflakes. Press to make sure it sticks good. BUT then go BACK into the eggs and the cornflakes for a second dredge to really ensure the crispiness! Place aside and continue with the other chicken.

Pour the neutral oil into a large cast iron or dutch oven. Preheat over medium high heat or until a candy thermometer reaches 350 degrees. Carefully places the chicken into the oil. Listening for the sizzle. Cook for about 3-4 minutes on each side. Try to only flip it one time. Once you have a golden crust on either side, set on a baking sheet with a wire rack on top pop it into a 350 oven for about 10 minutes just to finish cooking through. Once it reaches 165 degrees internally it is done. Remove the toothpicks, slice it up and ENJOY!