Mushroom and Spinach stuffed
Chicken Breasts

This months recipe is a favorite of Carlotta P. It features mushrooms, which are having a moment.

Ingredients

1 lb, skinless boneless chicken fillets – halved length wised and pounded thin
1 cup chopped onion
1 garlic clove minced
8 oz package of mushrooms, chopped
2 10oz packages of spinach (or more), washed
1/4 cup flour
1/4 teaspoon paprika
1 egg beaten plus 1 tablespoon water
1/2 cup Italian seasoned breadcrumbs (Progresso)
1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper
4 oz parmesan shredded, divided
2 Tablespoons olive oil, divided

Directions

• 1. Heat oven to 350 degrees and oil a baking dish.
  2. Heat 2 teaspoons oil  in a large skillet at medium heat.
  3. Add onion and cook until onion becomes opaque  3-5 minutes stirring occasionally.
  4. Add garlic and mushrooms and continue cooking until mushrooms begin to soften.
  5. Add washed spinach and cover for 5 minutes or until spinach is wilted.
  6. Stir spinach into other veggies and continue cooking until all the spinach is wilted.
  7. Add salt and pepper
  8. Remove mixture to bowl.  Wipe out pan.
  9. Using 3 shallow bowls, put flour & paprika in first bowl, beaten egg in second, and breadcrumbs in third.
  10.  Sprinkle chicken breasts with salt and pepper
  11. Add a Tbls of veggie mixture to center of chicken breast and a bit of parmesan. Fold sides in and roll up securing with toothpicks.
  12. Dip breast into floor, egg and breadcrumbs.
  13. Heat 1 tablespoon of oil on medium/medium high heat.
  14. Brown chicken breasts.
  15. Put remaining veggie mixture in baking dish and top with the remaining parmesan cheese.
  16. Put chicken on top of veggie mixture and bake for 20 minutes.
  17. Serve with rice pilaf or a simple pasta dish.