Chicken Breasts Stuffed with Spinach and Provolone

• 4 each chicken breast halves, boneless, skinless
• 3 each scallions, spring or green onions finely chopped
• 1 large eggs beaten
• 1 cup spinach sliced into shreds
• 1 x black pepper to taste
• 1 x nonstick cooking spray to coat pan
• 1/4 cup bread crumbs Italian seasoned
• 4 slices provolone cheese low-fat version
• 1/2 tablespoon lemon zest
• 1 each lemon juice of
• 1 tablespoon olive oil Extra-Virgin

1. Preheat Oven to 425 degrees F.
2. Prepare a baking pan (I prefer using glass) by spraying with cooking spray.
3. In a small bowl prepare the stuffing by mixing the bread crumbs, spinach, scallions lemon zest (rind) and the egg.
4. In another small bowl prepare the topping.
5. Mix the juice of a lemon, olive oil and black pepper together.
6. Set aside.
7. Prepare the chicken: Butterfly each chicken breast (cut down the center), being careful not to slice completely through the breast.
8. Place one slice of provolone inside each open breast.
9. Divide the stuffing between each chicken breast.
10. Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside.
11. Place all 4 stuffed chicken breasts into the baking dish.
12. Whisk topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.
13. Put baking dish in the oven on the center rack and bake for 40 minutes.
14. Serve with a green salad.

chicken breast halves, scallions, eggs, black pepper, nonstick cooking spray, bread crumbs italian seasoned, provolone cheese, lemon zest, lemon juice of, olive oil

Taken from recipeland.com/recipe/v/chicken-breasts-stuffed-spinach-50681 (may not work)