Easy Stuffed Rolled Chicken

• 4 4-oz boneless skinless chicken breasts, flattened to 1/4".
• 1/4 tsp coarse salt, divided, freshly ground black pepper
• 4 pieces bacon
• 12 oz fresh spinach, stemmed
• 4 oz cream cheese, softened
• 1/4 cup grated parmesan cheese
• 2 egg whites, slightly beaten
• 1-14 cup bread crumbs, regular or Italian style
• 2 cups jarred, low sodium Marinara sauce
• 1 cup shredded mozzerella cheese

1. 1. Preheat oven to 425 F. Spray bottom of a casserole pan w/non-stick spray.
2. 2. Sprinkle both sides of chicken with 1/2 the salt and pepper.
3. 3. Place bacon in a skillet over medium heat and cook until crisp. Remove bacon and reserve one tbsp of bacon grease. Set aside 15-20 large spinach leaves., add remaining spinach to skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
4. 4. Transfer wilted spinach into bowl of a food processor, add cream cheese, parmesan, bacon and remaining salt. Process until smooth.
5. 5. Place reserved spinach on top of chicken, place two tbsp of the spinach mixture on top and spread, Roll up chicken, dip in egg whites and roll in bread crumbs. Place chicken seam side down in prepared pan, bake 25-30 minutes. Remove from oven, spoon on marinara sauce and sprinkle with mozzerella, return to oven and broil until cheese melts.

chicken breasts, salt, bacon, fresh spinach, cream cheese, parmesan cheese, egg whites, bread crumbs, mozzerella cheese

Taken from www.epicurious.com/recipes/member/views/easy-stuffed-rolled-chicken-52880931 (may not work)