Spinach Stuffed Chicken Breasts

• 1 (12 ounce) package frozen spinach
• 1 (12 ounce) container light cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon minced onion
• 1 teaspoon dill weed
• 12 teaspoon parsley flakes
• 14 teaspoon paprika
• salt & pepper
• parmesan cheese
• 4 large boneless skinless chicken breasts, butterflied in half
• 12 cup Italian style breadcrumbs
• olive oil
• 2 eggs, beaten

1. Preheat oven to 400 and lightly spray 9x13 baking dish.
2. Pound out chicken breast halves to about 1/4" thick.
3. Thaw and drain spinach well, in a large bowl mix first nine ingredients until blended well spread mixture onto each chicken breast and roll up like pinwheels coat each roll in the egg mixture and then bread crumbs lay in baking dish and drizzle with olive oil.
4. Bake for 30-35 min.

frozen spinach, light cream cheese, garlic, onion, dill weed, parsley flakes, paprika, salt, parmesan cheese, chicken breasts, italian style breadcrumbs, olive oil, eggs

Taken from www.food.com/recipe/spinach-stuffed-chicken-breasts-300944 (may not work)