Spinach and Cream Cheese Stuffed Chicken

By á-48467

Ingredients

• For the spinach and cream cheese filling:
• 4 ounces cream cheese (light is fine but don't use fat free)
• 1/2 cup packed, baby spinach, chopped
• 2 scallions, thinly sliced
• 3 cloves (1 tablespoons) fresh garlic, minced
• 1/2 jalapeno, minced (optional)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• For the stuffed chicken breasts:
• 4 boneless skinless chicken breasts
• 4 slices of swiss cheese (or mozzarella)
• 2 eggs, lightly beaten
• 1 1/2 cups Panko bread crumbs (regular or whole wheat)
• 1/2 cup freshly grated parmesan cheese (or asiago cheese)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

For the spinach and cream cheese filling:
In a medium bowl, combine all the ingredients. Use a rubber spatula to make sure all the ingredients are mixed throughout.
For the stuffed chicken breasts:
Place a rack near the center of the oven and preheat the oven to 350 degrees F. Place a piece of parchment paper or a silicone mat in a baking sheet and set aside.
Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch.
Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture.
Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown. Serve warm.