Spinach Cream Cheese Stuffed Chicken Breast

Ingredients

• Cream cheese

  Low fat

  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

  Shredded

  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. In a medium bowl, combine cream cheese, spinach, chopped scallions, garlic, and red pepper flakes. Mix thoroughly with a rubber spatula.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
3. Butterfly and flatten each chicken breast to about ½ inch thickness using a meat mallet or rolling pin.
4. Spread a quarter of the filling mixture onto each chicken breast, top with Swiss cheese, roll up, and secure with toothpicks.
5. In a shallow dish, beat the eggs. In another dish, mix bread crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken roll in eggs, then coat with the breadcrumb mixture.
6. Place the chicken on the prepared baking sheet and bake for 40-45 minutes until the chicken is cooked through and golden brown. Serve warm.