Spuzzerella Chicken
14 ingredients
19 steps
Ingredients
- 4 boneless skinless chicken breast halves, cut in half lengthwise into 8 tenders (about 1 lb total)
- 1 (10 ounce) box frozen spinach
- butter-flavored cooking spray
- 1 cup sliced mushrooms
- 1 cup shredded part-skim mozzarella cheese
- 4 teaspoons parmesan cheese, divided
- 2 tablespoons parmesan cheese, divided
- toothpick
- 2 tablespoons light butter, melted
- 2 slices whole wheat bread
- 1 dash dried oregano (to taste)
- 1 dash dried thyme (to taste)
- 1 dash dried basil (to taste)
- 1 dash garlic powder (to taste)
Directions
-
1Place chicken tenders between two sheets of plastic wrap.
-
2Pound to 1/4 inch thickness.
-
3Set aside.
-
4Thaw spinach according to direction.
-
5Drain well.
-
6Set aside.
-
7Spray frying pan with cooking spray.
-
8Sautee mushrooms until limp.
-
9Sprinkle about 2 tablespoons of mozzerella and 1 teaspoon of parmesan cheese on each chicken tender.
-
10Divide mushrooms and spinach onto chicken breasts, too.
-
11Push the filling down into the tenders.Fold the long sides in and roll the chicken up jelly-roll style starting from a short side.
-
12Secure with toothpicks.
-
13Place chicken in a dish and freeze for 20 minute.
-
14While chicken is chilling, make bread crumbs: tear bread into pieces and pulse with remaining parmesan cheese and seasonings in a food processor to make crumbs.
-
15Remove chicken from freezer and dip into melted butter, turning to coat.
-
16Dredge in bread crumbs.
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17Place chicken in a baking pan.
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18Spray with cooking spray and bake in a 400 degree F oven about 10 to 15 minutes.
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19Remove from oven and enjoy!
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