Ingredients
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1 (8 ounce) package cream cheese
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1/2 cup cooked spinach, well drained
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1 tablespoon minced garlic
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1/8 teaspoon nutmeg
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seasoning salt and pepper (or use cayenne)
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2 large eggs (mixed with 2 teaspoon water)
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1/4 cup grated parmesan cheese
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1/3 cup melted butter
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1/2 teaspoon garlic powder
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6 boneless chicken breast halves
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1 1/2 cups dry unseasoned breadcrumbs
Instructions
- Heat oven to 375 degrees.
- Flatten the chicken breast to about 1/4-inch thickness.
- In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
- Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
- Mix together the melted butter with garlic powder; set aside.
- Spoon equal amounts of mixture across the narrow end of each breast.
- Roll up jelly-roll style, and secure with toothpicks.
- Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
- Place into a buttered baking dish, seam-side down.
- Drizzle with butter/garlic mixture.
- Bake for about 30 minutes.