Spinach Cream Cheese Stuffed Chicken Breast

Ingredients

• Cream cheese

  4 oz or 113g

• Spinach

  Raw

  1 cup or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Swiss cheese

  4 slice (1 oz) or 112g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Hard

  3 ½ oz or 99g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the spinach and cream cheese filling: In a medium bowl, combine the cream cheese, spinach, chopped scallions, garlic, and red pepper flakes. Use a rubber spatula to make sure all the ingredients are mixed throughout.
2. Place a rack near the center of the oven and preheat the oven to 350 degrees F. Place a piece of parchment paper or a silicone mat in a baking sheet and set aside.
3. Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch.
4. Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
5. Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture.
6. Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown. Serve warm.

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