Here are the uncooked, stuffed chicken breasts ready to go in. The great thing is you can leave out any of the vegetable stuffing ingredients–the onion or shallot, mushrooms or spinach–and it still tastes great.
4-6 Servings
3 Tablespoons butter, divided
1-1/2 cups coarsely chopped fresh mushrooms
1/2 cup finely chopped onion or shallot
2 cups fresh baby spinach, tightly packed
2-4 garlic cloves minced
8 ounce container of cream cheese, or garlic/onion/herb flavored cream cheese
4-6 chicken breasts or cutlets flattened to about 1/3” each
1/3 cup seasoned bread crumbs
salt and pepper to taste
Toothpicks to secure chicken rolls
Directions
Preheat oven to 425 degrees F. Melt 1 tablespoon over medium-high heat in large skillet. Add the onions or shallot and saute for 2-3 minutes; add garlic continue to cook for 1-2 minutes, stirring constantly; add mushrooms and cook for another 2 minutes; add spinach and stir down until it spinach is wilted, 1-2 minutes. Remove from heat and cool slightly in medium-size bowl.
After vegetable mixture has cooled, stir in cream cheese. Melt remainder of butter and place in shallow bowl; put breadcrumbs in another bowl.
Salt and pepper each side of pounded chicken breast. Spread cheese mixture evenly into each chicken breast, roll and secure with toothpicks. Dip chicken breast into melted butter and then press into breadcrumbs. Cover evenly with breadcrumbs. Spray shallow baking dish or pie plate with cooking spray. Place chicken breasts in baking dish and sprinkle with remaining melted butter.
Bake in preheated oven for 25 minutes or until the chicken is cooked through. Remove wooden toothpicks before serving.
You can use more or less onions/garlic to your taste. I cook with a lot of both!
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