Spuzzerella Chicken

• 4 boneless skinless chicken breast halves, cut in half lengthwise into 8 tenders (about 1 lb total)
• 1 (10 ounce) box frozen spinach
• butter-flavored cooking spray
• 1 cup sliced mushrooms
• 1 cup shredded part-skim mozzarella cheese
• 4 teaspoons parmesan cheese, divided
• 2 tablespoons parmesan cheese, divided
• toothpick
• 2 tablespoons light butter, melted
• 2 slices whole wheat bread
• 1 dash dried oregano (to taste)
• 1 dash dried thyme (to taste)
• 1 dash dried basil (to taste)
• 1 dash garlic powder (to taste)

1. Place chicken tenders between two sheets of plastic wrap.
2. Pound to 1/4 inch thickness.
3. Set aside.
4. Thaw spinach according to direction.
5. Drain well.
6. Set aside.
7. Spray frying pan with cooking spray.
8. Sautee mushrooms until limp.
9. Sprinkle about 2 tablespoons of mozzerella and 1 teaspoon of parmesan cheese on each chicken tender.
10. Divide mushrooms and spinach onto chicken breasts, too.
11. Push the filling down into the tenders.Fold the long sides in and roll the chicken up jelly-roll style starting from a short side.
12. Secure with toothpicks.
13. Place chicken in a dish and freeze for 20 minute.
14. While chicken is chilling, make bread crumbs: tear bread into pieces and pulse with remaining parmesan cheese and seasonings in a food processor to make crumbs.
15. Remove chicken from freezer and dip into melted butter, turning to coat.
16. Dredge in bread crumbs.
17. Place chicken in a baking pan.
18. Spray with cooking spray and bake in a 400 degree F oven about 10 to 15 minutes.
19. Remove from oven and enjoy!

chicken breast halves, frozen spinach, butter, mushrooms, mozzarella cheese, parmesan cheese, parmesan cheese, light butter, whole wheat bread, oregano, thyme, basil, garlic

Taken from www.food.com/recipe/spuzzerella-chicken-133642 (may not work)