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Tuesday, January 24, 2012
This is one of my go-to meals to prepare when we are having company over for dinner. It's not too complicated or time consuming, it looks like it was, and it tastes so dang good.
Spinach and Parmesan Stuffed Chicken
4 oz cream cheese, softened
1 cup fresh baby spinach, chopped (more if you are a big fan like I am!)
1 cup shredded mozzarella cheese
6 Tbsp grated Parmesan cheese
6 small boneless chicken breast halves
1/2 cup bread crumbs
Preheat oven to 375 degrees. Mix cream cheese, spinach, mozzarella cheese and half of the Parmesan cheese until well blended. Spread evenly onto chicken breasts. (If your chicken breasts are thick, you may want to flatten them out a bit by pounding them or fileting them open just a tiny bit.)
Roll the chicken up tightly. Secure with wooden toothpicks to hold them together.
Beat the egg in a bowl. Mix the remaining Parmesan cheese and all of the bread crumbs in a separate bowl. Dip chicken in the egg, then roll in the breadcrumbs. Place seam side down in a 13x9 baking dish that has been sprayed with cooking spray.
Bake for about 30 minutes or until chicken is cooked through. Remove toothpicks before eating!
This is perfect served with pasta covered in homemade Alfredo sauce and homemade French bread!
This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday