Makeover Spinach-Stuffed Chicken Pockets

• 3 teaspoons olive oil, divided
• 4 cups fresh baby spinach
• 1 garlic clove, minced
• 1/2 cup reduced-fat garlic-herb spreadable cheese
• 1 teaspoon Italian seasoning, divided
• 1/3 cup plus 1/2 cup panko (Japanese) bread crumbs, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg white
• 1 tablespoon water

1. Preheat oven to 400u0b0. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add spinach; cook and stir 1-2 minutes or until wilted. Add garlic; cook 1 minute longer. Remove from heat. Stir in spreadable cheese, 1/4 teaspoon Italian seasoning and 1/3 cup bread crumbs.
2. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks.
3. In a shallow bowl, toss remaining bread crumbs with salt, pepper and remaining Italian seasoning. In a separate shallow bowl, whisk egg white and water. Dip both sides of chicken in egg white mixture, then in crumb mixture, patting to help coating adhere.
4. In a large ovenproof skillet, heat remaining oil over medium heat. Brown chicken on each side. Place in oven; bake 15-18 minutes or until a thermometer inserted in chicken reads 165u0b0. Discard toothpicks before serving.

olive oil, fresh baby spinach, garlic, garlic, italian seasoning, bread crumbs, chicken breast halves, salt, pepper, egg, water

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