Spinach and Bleu Cheese Chicken Breasts

• 4 butterflied boneless skinless chicken breasts
• 10 ounces frozen spinach
• 6 ounces softened cream cheese
• 4 ounces blue cheese, crumbled
• 4 baby portabella mushrooms, roughly chopped
• 1 tablespoon minced garlic
• 14 teaspoon seasoning salt (I use McCormicks)
• parmesean breadcrumbs (I used fresh cheese and herb flavored bread crumbs mixed)

1. Pound butterflied breasts in a zip lock bag until both sides are around 1/4 inch thick.
2. In a separate bowl, mix bleu cheese, cream cheese, spinach, garlic, mushrooms, and seasoned salt.
3. I always taste it at this point to make sure it doesn't need more seasonings or more garlic.
4. Spoon mixture onto one half of the butterflied breast and fold the other side over the filling like a blanket.
5. Carefully pick up each breast and place in the breading to coat all sides of the chicken without the filling falling out.
6. Place on greased baking pan and bake on 400 degrees for 25-30 minutes uncovered.
7. I always take them out at 25 minutes and cut the biggest breast in half to make sure the chicken is done.
8. Serve with your favorite sides and you have a wonderful dinner!

chicken breasts, frozen spinach, cream cheese, blue cheese, baby portabella mushrooms, garlic, salt, parmesean breadcrumbs

Taken from www.food.com/recipe/spinach-and-bleu-cheese-chicken-breasts-181187 (may not work)