Spinach-Stuffed Chicken Pockets For Two

• 2 cups fresh baby spinach
• 1 small garlic clove, minced
• 1 teaspoon plus 2 tablespoons olive oil, divided
• 1/4 cup garlic-herb spreadable cheese
• 1/3 cup plus 2 tablespoons seasoned bread crumbs, divided
• 1/4 teaspoon salt, divided
• 2 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons beaten egg
• 1/8 teaspoon pepper

1. In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
2. Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.
3. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170u0b0. Discard toothpicks before serving.

baby spinach, garlic, olive oil, garlic, bread crumbs, salt, chicken, beaten egg, pepper

Taken from www.tasteofhome.com/recipes/spinach-stuffed-chicken-pockets-for-two/ (may not work)