You can go ten rounds with your kids over what’s for dinner, or you can just pick up Catherine McCord’s Weelicious.
The Web sensation’s first cookbook is a compilation of favorite recipes from her site and new menu options you’ve never seen before. From first foods (purees) to healthy desserts, McCord has built a mini food empire around flavors and meals that please, engage, and delight all eaters — young and old(er).
This recipe takes me back to my mom’s dinner parties, when she would let me be her little helper in the kitchen. One of her crowd-pleasers was chicken stuffed with cheese and ham. I put my own healthy twist on that dish, using spinach for some added nutrition. Kids love shapes and colors; cutting these into pinwheels exposes the beautiful green spinach and gooey cheese.
Chicken Parmesan Wheels
4 skinless, boneless chicken breasts (about 2 lbs.)
1 c. baby spinach
1 c. shredded mozzarella
¼ c. grated Parmesan
2 lg. eggs
½ c. bread crumbs
¼ c. flour
1 tbsp. vegetable or canola oil
½ tsp. kosher salt
1. Preheat oven to 350°.
2. Place the chicken between two pieces of plastic wrap and use a mallet to pound them to ¼ inch thick. Lightly season with ½ tsp. salt.
3. Top each piece of chicken with the spinach, mozzarella, and Parmesan. Roll the breasts into cylinders and secure them with toothpicks.
4. Whisk eggs in a medium bowl and mix in 1 tbsp. water. In a separate bowl, combine bread crumbs and flour.
5. Roll each breast in egg; coat it in the bread crumb mixture.
6. Heat the oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides for a total of 2 minutes.
7. Transfer the skillet to the oven and bake 16-18 minutes, or until cooked through. Set aside to rest for 5 minutes.
8. Slice the breasts into 1½-inch-thick wheels and serve.
Weelicious is available for preorder at amazon.com, $18.
Photo: Maren Caruso / Courtesy of Weelicious