Spuzzerella Chicken

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 place chicken tenders between two sheets of plastic wrap. pound to 1/4 inch thickness. set aside.
• 2 thaw spinach according to direction. drain well. set aside.
• 3 spray frying pan with cooking spray. sautee mushrooms until limp.
• 4 sprinkle about 2 tablespoons of mozzerella and 1 teaspoon of parmesan cheese on each chicken tender. divide mushrooms and spinach onto chicken breasts, too.
• 5 push the filling down into the tenders.fold the long sides in and roll the chicken up jelly-roll style starting from a short side. secure with toothpicks.
• 6 place chicken in a dish and freeze for 20 minute.
• 7 while 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.
• 8 remove chicken from freezer and dip into melted butter, turning to coat.
• 9 dredge in bread crumbs.
• 10 place chicken in a baking pan. spray with cooking spray and bake in a 400 degree f oven about 10 to 15 minutes.
• 11 remove from oven and enjoy!