Spinach and Jack Cheese Stuffed Chicken Breasts Spinach and Monterey Jack cheese are stuffed into a chicken breast that is coated with bread crumbs and baked to perfection. Years ago I used to call these "Stuffed Chicky Things", but even with the new name this tastes great! Ingredients:   4 boneless, skinless chicken breasts   4 oz Jack cheese   fresh spinach leaves   pat of butter   1 egg, beaten   2 cups Italian seasoned bread crumbs   1 tsp coarse black pepper   1 tsp garlic salt   1¼ cup grated parmesan cheese   1 cup flour Instructions: Carefully butterfly slice each chicken breast open to double the size. You do not want to cut through the meat! Between two sheets of waxed paper gently pound the chicken breasts flat. In the center of each breast, place a small amount of butter, 1 oz of cheese and a few spinach leaves. Roll the chicken breast up,making sure to have the sides tucked inside the roll. For instance, pull one side of the breast over the mixture. Then, fold both sides over the mixture. Finally, continue to roll securing the inside of the chicken. Place seam side down. In a shallow bowl, or plate, combine the bread crumbs, pepper, garlic salt, and parmesan cheese. In another bowl, place the flour. Gently, coat each chicken breat in flour, then egg, then bread crumbs. Place seam side down in greased baking dish. Cover Bake the breasts at 325º for 35 with the cover and another 10 minutes without the cover. This entree goes nicely with various flavored risottos. Serves: 4 Return to Poultry Entrees Index
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