3# fresh boneless chicken breast,halved.(butterflied)
20 0z. (725 ml.) canned spinach
8 0z. (2oog.) shredded italian style cheese mix(mozzerella-asiago-parmesan-provolone)
package of large (8"square) egg-roll wrappers
can of italian-style bread crumbs.
4 eggs
sprinkle chicken breast halves with liberal amounts of dried minced garlic, salt, and pepper...
Bake uncovered on lightly greased cookie sheet for 25 minutes @ 375 deg. F (190 deg. C), or until center is no longer pink.
Shred into fine pieces and mix with cheese and drained spinach.
Add half a teaspoon of garlic powder, half a teaspoon of basil, half a teaspoon salt, and 1 quarter cup. (95 ml.) fresh grated parmesan cheese.Set aside.
Beat eggs in large shallow pie plate, adding about three teaspoons warm water for thinner consistency.
Coat table or countertop with flour, and lie out eight egg-roll wrappers.
With fingertips, spread thin layer of egg around edge of egg-roll wrapper, in a picture-frame manner, about 3/4 inch (2cm.) wide.
Using a spoon, place 3/4 cup (285 ml) of chicken-spinach-cheese mixture on center of egg-roll wrapper.
Place a second egg-roll wrapper from package on top the lower wrapper, and seal the edges of the wrappers together, by mashing them together, using the egg-picture-frame-border like glue.
Flatten the filled ravioli to about 1.5 cm. thick.
Repeat process with other seven raviolis.
Now dip each ravioli carefully in the remaing egg mixture, turning over once to coat both sides.
Next dip wet ravioli into dish of bread crumbs, coating both sides, and place them on a plate.
(you can stack them.)
Refrigerate for one hour.
When it is time to eat, heat some cooking oil in a large shallow pan to 350 deg. F (175 deg. C) the oil should be just deep enough to cover one ravioli.
Submerge each giant ravioli in hot oil, cooking for about 6-7 minutes, turning once, or until both sides are golden-brown and crunchy...
Serve with a dish of your favoritemarinara sauce on the side for dipping..
Makes eight giant 8"x8" (20 cm x 20 cm) ravioli.
For a delicious side dish, steam 1 lb. (400g) each of broccoli florets, sliced yellow squash, and baby carrots until tender, and toss together in large glass baking dish. Spread over with pint (500 ml) jar of chopped pickled pepperoncinis (with half of the juice discarded.)
Drizzle with 1/4 cup (90 ml.) olive oil , and sprinkle with 8 OZ. (200g)shredded italian cheese mixture. (see above) Add some salt and basil to taste.
Bake @ 375 F (190 C), until cheese bubbles and begins to turn rust-colored at edges...mmmmm...
This recipe as described will serve eight people (four if you're like me....)
(I loves my giant raviolis).......
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swoon
