Spinach and Cheese Stuffed Chicken

• 10 ounces, weight Chopped Spinach
• 9 pieces Chicken Tenderloins
• 9 pinches Salt And Pepper (to Season Chicken)
• 1- 1/2 teaspoon Olive Oil
• 2 teaspoons Minced Garlic
• 1/2 whole Yellow Onion, Chopped Fine
• 1 Tablespoon Dried Parsley
• 2 ounces, weight Cream Cheese (I Used Fat Free For Dietary Purposes!)
• 2 whole Laughing Cow Cheese Wedges - Light, Swiss Flavor
• 2 Tablespoons Grated Parmesan Cheese
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Greek Seasoning (I Use Cavenders)
• 1 whole Egg
• 1 Tablespoon Water (for Egg Wash)
• 1/2 cups Bread Crumbs, Seasoned (panko Or Regular Work)
• 18 whole Toothpicks

1. Start by preheating oven to 375.
2. Heat spinach in microwave to thaw and allow to cool.
3. Place chicken tenderloins between two pieces of wax paper and pound until thinned.
4. (If you do not have chicken tenderloins, you can just slice 3 large chicken breasts into thirds length-wise, but I find tenderloins are easier to work with).
5. Once all breasts have been flattened, season both sides lightly with salt and pepper.
6. In a skillet, heat oil over medium heat.
7. Add garlic.
8. Simmer for about 3 minutes, then add onions.
9. Simmer for another 3 minutes, until onions are slightly softened.
10. Add spinach and parsley and stir until blended and liquid is absorbed.
11. In a large bowl, have the cream cheese and Swiss cheese wedges sitting in the bottom.
12. Pour the hot spinach mixture over the top and blend until cheese begins to melt gradually into the mixture.
13. Add Parmesan cheese, salt, pepper and Greek seasoning and mix well.
14. Mix egg and water until blended in a medium sized bowl.
15. In another medium sized bowl, pour bread crumbs.
16. Now, lay out your flattened, seasoned chicken pieces and in the center of each piece, spoon the spinach and cheese mixture about 1 Tablespoon should be sufficient.
17. Now roll each end of the chicken up and secure ends with toothpicks so that the mixture wont escape while baking (I said 18 toothpicks, but you might need more than that before you get the hang of it!
18. ).
19. Take a pastry brush and apply a little of the egg wash to the chicken, then dip into bread crumbs until lightly coated.
20. Repeat with remaining pieces.
21. On a greased cookie sheet, place chicken breasts seam side down and bake for 30-40 minutes, until chicken is cooked and bread crumbs are slightly browned.
22. Remove from oven, allow to cool slightly, remove toothpicks and serve.
23. These are great heated up as leftovers too!
24. (Note to my fellow dieters if you use the cream cheese and stick to the cheese and oil allocations listed above one of these rolls is very low in fat and about 150 calories so 2 of these, plus a sensible vegetable and salad is a good, filling and healthy meal!)

spinach, chicken, salt, olive oil, garlic, yellow onion, parsley, weight cream cheese, parmesan cheese, salt, pepper, cavenders, egg, water, bread crumbs, toothpicks

Taken from tastykitchen.com/recipes/main-courses/spinach-and-cheese-stuffed-chicken/ (may not work)