Stuffed Chicken Breasts

• 6 boneless chicken breast halves
• 1 (8 ounce) package cream cheese
• 1/2 cup chopped cooked spinach
• 2 garlic cloves, minced
• 1/4 cup parmesan cheese
• 1/8 teaspoon nutmeg
• salt & pepper
• 1/4 cup chopped roasted red pepper
• 1 egg, beaten with
• 1 tablespoon water
• 1/4 cup flour
• 1/2 cup seasoned dry bread crumb
• 3 tablespoons butter, melted

1. Heat oven to 375 degrees.
2. Flatten chicken between plastic, to 1/4 inch thick.
3. In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
4. Spoon equal amount of mixture across narrow end of each breast.
5. Roll jelly roll style tucking in the ends.
6. Dip in flour, next the beaten egg; roll in breadcrumbs.
7. In baking dish arrange chicken seam side down in one layer.
8. At this point refrigerate a few hours so your breading will adhere to the rolls.
9. When ready to cook; remove from refrigerator.
10. Drizzle with melted butter.
11. Bake 45-50 minutes or until golden brown.
12. *****After 30 minutes lower oven to 350*.
13. I told you these were versatile.
14. Go for brie cheese, chopped mushrooms, ham,.
15. pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!

chicken breast halves, cream cheese, garlic, parmesan cheese, nutmeg, salt, red pepper, egg, water, flour, bread, butter

Taken from www.food.com/recipe/stuffed-chicken-breasts-248059 (may not work)