Smoked Salmon And Spinach Stuffed Chicken

• 2 (10 ounce) boneless skinless chicken breasts
• salt and pepper, to taste
• 1/2 cup chopped fresh spinach
• 1/2 cup chopped smoked salmon
• 1/4 cup basil pesto
• 1/4 cup crumbled goat cheese
• 1 tablespoon cajun seasoning
• 1 teaspoon black pepper
• 1/2 cup Italian seasoned breadcrumbs
• 2 eggs

1. Heat oven to 350u0b0F.
2. On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
3. Cover with 2 more sheets of wrap.
4. Gently pound chicken to 1/2-inch thick.
5. Remove plastic.
6. Season chicken with salt and pepper.
7. Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
8. Divide mixture between chicken, placing mixture in center of chicken horizontally.
9. Gently roll chicken.
10. Place on cookie sheet.
11. Secure each with 2 wooden skewers.
12. Bake 40 minutes.
13. Let rest 5 minutes.
14. With a sharp knife slice each into 4 pieces.

chicken breasts, salt, fresh spinach, salmon, basil pesto, goat cheese, cajun seasoning, black pepper, italian seasoned breadcrumbs, eggs

Taken from www.food.com/recipe/smoked-salmon-and-spinach-stuffed-chicken-119769 (may not work)