Chevre and Spinach Stuffed Chicken using 1st Place 2010 Scovie Award Winning Hot Sauce Creepin Quag

Chevre and Spinach Stuffed Chicken
4 – 6 oz chicken breasts
1/4 cup seasoned bread crumbs
2 eggs beaten
1/2 cup shredded parmesan cheese
4 oz chevre cheese
1/4 fresh baby spinach leaves
1/4 # Crimini mushroom
2 cups demi glace or brown sauce
1 cup sun dried tomatoes
1 Tbl Creepin Quag™

Procedure:
Place chicken breasts between two pieces of plastic wrap and pound lightly with meat mallet.
Thinly slice mushrooms. The thinner the better.
Coat inside of pounded chicken breast with shredded parmesan cheese.
Place 3 layers of spinach leaves on top of the parm cheeese.
Next place a layer of mushrooms on top of the spinach.
Place 1 oz of chevre shaped into a small log into the center of the chicken breast.
Fold in ends of chicken and tuck the ends into the center.
Place stuffed chicken breast seam side down onto a baking dish.
Mix Creepin Quag Hot Sauce with beaten egg and liberally brush each stuffed chicken.
Coat each stuffed chicken with bread crumbs.
Bake chicken in a 375 degree oven for 25-40 minutes until an internal temperature of 160 degrees has been reached.

The Sauce:
warm the demi glace.
dice sun dried tomatoes and add to demi glace.
Place sauce onto plate and place baked chicken breast on top of sauce

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