Spinach And Goat Cheese Stuffed Chicken Breasts

• 8 ounces boneless skinless chicken breasts (2 chicken breasts)
• 2 cups Baby Spinach, roughly chopped
• 2 ounces goat cheese
• 3 tablespoons onions, chopped
• 3 tablespoons fresh basil
• 1 tablespoon bacon bits (Oscar Mayer real bacon bits)
• 1 teaspoon olive oil
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup parmesan cheese
• salt and pepper
• 1 egg, beaten

1. Heat oven to 350 degrees.
2. Heat olive oil in skillet over medium heat.
3. Add onions and saute until translucent.
4. Add spinach and real bacon bits, continue to cook until spinach is wilted.
5. Remove from heat to cool.
6. Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch.
7. Once spinach mixture has cooled, crumble goat cheese over it and combine.
8. Stuff spinach mixture into chicken breasts and seal with toothpicks.
9. Combine breadcrumbs, parmesan cheese, salt, and pepper.
10. Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture.
11. Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.

chicken breasts, goat cheese, onions, fresh basil, bacon bits, olive oil, italian seasoned breadcrumbs, parmesan cheese, salt, egg

Taken from www.food.com/recipe/spinach-and-goat-cheese-stuffed-chicken-breasts-461736 (may not work)