Stuffed Chicken Breasts

• 4 large boneless, skinless chicken breats
• 1 1/2 cup chopped mushrooms
• 2 tbsp parsley
• 1 tbsp butter
• 1/4 tsp black pepper & salt
• 1/4 cup teriyaki sauce
• 4 oz fresh spinach
• 1 tbsp olive oil
• 1/4 tsp granulated garlic
• 12 slice of your favorite cheese
• 1 toothpicks to secure chicken

1. Preheat oven to 350 degrees .
2. Pound chicken breasts until flat.
3. In a medium skillet, as mushrooms, parsley, butter, pepper, salt amd teriyaki sauce.
4. Saute mushrooms until soft.
5. Set aside.
6. In another skillet, add spinach, 1 tbsp olive oil, granulated garlic and 1/4 tsp salt & pepper.
7. Saute until spinach wilts.
8. Cut cheese into slices for filling.
9. Assemble chicken with cheese slices on the bottom, top with mushrooms and then spinach.
10. Roll chicken amd pin together with toothpicks to secure.
11. Bake for 30-35 min until chicken is no longer pink and is cooked through.
12. Serve with your favorite sides.

chicken breats, mushrooms, parsley, butter, black pepper, teriyaki sauce, fresh spinach, olive oil, garlic, favorite cheese, toothpicks

Taken from cookpad.com/us/recipes/360077-stuffed-chicken-breasts (may not work)