Spinach-Stuffed Chicken

• Meat

  • 4 1 pound boneless, skinless chicken breasts, boneless skinless

• Produce

  • 2 cups Baby spinach
  • 1/2 tsp Garlic powder
  • 1 Onion, small
  • 1 tbsp Sun dried tomatoes

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Butter or cooking spray
  • 1 tbsp Oil

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs

• Dairy

  • 1 cup Pepper jack cheese
  • 1/4 cup Sour cream

Found on onionringsandthings.com

Description

Directions

• Place chicken breasts between two pieces of plastic film. Using a mallet or back of a knife, gently pound to flatten to about 1/4-inch thick. Wash and pat dry. Season with salt and pepper to taste. 
• In wide pan over medium heat, heat oil. Add onions and cook until limp. Add spinach and cook for about 1 to 2 minutes or until just wilted. In a colander, drain well and allow to cool.
• In a bowl, combine sauteed spinach, sour cream, and cheese. 
• On a flat, working surface, place chicken breast. Spoon 1/4 of the spinach and cheese mixture on center of the chicken. Roll chicken tightly over filling into a log and secure in places with toothpicks.
• In a bowl, combine Panko bread crumbs, sun-dried tomatoes, Italian seasoning, garlic powder, and salt and pepper to taste. Carefully dredge stuffed chicken in bread crumb mixture, patting crumbs down to completely coat. Repeat with remaining chicken breasts and spinach mixture.
• On a lightly-greased baking sheet, arrange chicken in a single layer with seam side down. Lightly spray tops of chicken with cooking spray or lightly brush with melted butter (this will help them brown nicely in the oven).
• Bake in a 375 F oven for about 30 to 35 minutes or until breading is golden brown and thermometer inserted in the center of chicken reads 165 F. Remove from oven and slice into desired thickness. Serve hot.

Nutrition