Parmesan Chicken Bundles

By á-25138

Ingredients

• 3 large chicken breasts
• 5 ounces (half package) frozen chopped spinach, thaw, drain
• 4 ounces cream cheese, softened
• 1/2 cup mozzarella cheese
• 3 Tbs Parmesan cheese
• 6 artichoke hearts, chopped ~optional ingredient
• Basic Breading
• 20 Townhouse crackers, crushed (about 1/2 sleeve)
• 2 Tbs bread crumbs
• 1/2 tsp cracked pepper
• 1 Tbs dried parsley
• 1 Tbs grated Parmesan cheese
• 1/4 cup flour, spread on a plate
• 1 egg, beaten in a bowl/plate (whatever you plan to use for dipping)

Details

Adapted from stellabskitchen.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees.

1. Pound chicken breasts flat or fillet, then divide each breast in two pieces, about the size of your hand. Now you have 6 pieces of chicken. Dry chicken with paper towel before breading process.

Combine filling mixture of 3 cheeses, spinach and optional artichoke hearts.

Mix the next 5 ingredients to make your breading. Spread on a plate.

2. Eyeball/divide the filling in three sections and use half of a section for each breast.

3. Place filling, or about 2-3 Tbs, on one end of the long side of each breast, then roll up. Use toothpicks to secure chicken and make sure cheese won't sneak out.

4. Next, set out your plates in order: flour, egg, breadcrumbs. Lightly coat each bundle with flour and put back on the plate they came from. Pat off excess flour.

5. Dip each bundle (or smear it with your hands, it's not that much egg) in egg and then on to the breadcrumbs. Be careful not to continually dip your fingers in the egg/breadcrumbs, or you will run out. Lightly press breadcrumbs onto chicken if spots were missed.

6. Place bundles on lined or greased baking sheet in a 375 degree oven for 30 minutes, or until internal temperature of chicken reaches 165 degrees. (I never check temp, they're always done after 30 minutes.) Slice into the thickest one if you are unsure...or leave them in for another 5 minutes.



7. Remove toothpicks. Slice to serve.