Ingredients
10 boneless skinless chicken breast halves2 tablespoons honey1 package (10 ounces) frozen chopped spinach, thawed and well drained2 cups shredded cheddar cheese1/3 cup all-purpose flour2 teaspoons garlic salt1 teaspoon pepper1 large egg1/3 cup whole milk1 cup dry bread crumbsOil for deep-fat frying
Preparation
Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours.
In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs.
Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish.
Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
