Spatulatta: Cooking 4 Kids Online

Find us on: 



Stuffed Chicken Breasts Print E-mail
TROUBLE SEEING OUR VIDEO?

The Spatulatta Remote Reporter camera went to Le Titi de Paris Restaurant to visit their very popular kids' cooking class. We met Chef Susan Maddox and her daughter, Emily, at a tasting last winter. 

When Chef Susan invited us to come and video Titi de Paris' class we had no idea of the extent of the class. Thirty young people ranging in age from 8 to 15 were putting on aprons and scrubbing up. There were five stations in the kitchen and the young people went from station to station so they learned every recipe.

This recipe, courtesy of Le Titi de Paris, involves some deep oil frying. So we're asking that an adult be right there while the chicken is frying. In the close-ups it will look like the kids are working solo but the professional chef was hovering just off camera.

{Makes 6 servings }

You'll need:

  • 5 cups of vegetable oil
  • 4 eggs, beaten
  • 2 cups of milk
  • 3 cups of dry Italian bread crumbs
  • 1 cup of flour
  • 6 skinless, boneless chicken breasts, cut in half
  • 1 package frozen spinach, defrosted
  • 16 ounces of Mozzarella cheese, grated
  • 1 16 ounce jar of Marinara sauce
  • A LOT of adult help!

Equipment:

  • A colander
  • waxed paper
  • A meat mallet or rolling pin
  • 1 large bowl
  • Round wooden toothpicks
  • 3 wide, shallow bowls
  • A deep fry pan
  • tongs
  • A large, deep baking dish
  1. Preheat the oven to 375 degrees F.
  2. Put the spinach into the colander and drain. Then take handfuls if it and press and squeeze until dry.
  3. Place the chicken breasts between two sheets of waxed paper and pound them until 1/4 inch thick.
  4. Combine spinach and mozzarella in the big bowl. 
  5. Lay out a pounded chicken piece, called a medallion.  Place a couple tablespoons of spinach mixture on one half and fold over. Use the toothpicks to close the opening edges.
  6. Blend the eggs and milk together in one wide bowl.  Place bread crumbs in another wide bowl and flour in a third bowl. 
  7. Dip chicken into flour, the the egg mixture, and finally into the bread crumbs. 
  8. Saute chicken until lightly browned but not overcooked.
  9. Generously grease the baking dish.  Pour a thin layer of marinara sauce in bottom of baking dish.  Place chicken in baking dish.  Pour remaining jar of marinara sauce evenly over the top.
  10. Bake in the preheated oven for 30 minutes.