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Easy Stuffed Rolled Chicken Recipe

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This recipe for Easy Stuffed Rolled Chicken, by , is from Linda's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Carrico

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick cooking spray
4 (4 oz) boneless, skinless chicken breasts, flattened to 1/4 inch
1/2 tsp coarse salt, divided
Freshly ground black pepper
4 pieces bacon
12 oz. spinach, stemmed
4 oz cream cheese, softened
1/4 cup grated Parmesan Cheese
2 egg whites, slightly beaten
1 14 cup breadcrumbs ( regular or Italian style)
2 cup jarred, low-sodium marinara sauce
1 cup shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 425. Spray bottom of a casserole pan with nonstick spray.

Sprinkle both sides of chicken with half the salt and pepper.

Place bacon in skillet over medium heat and cook until crisp. Remove bacon and reserve 1 tablespoon of bacon grease. Set aside 15 to 20 large spinach leaves. Add remaining spinach to skillet and stir until slightly wilted, about 2 minutes. Remove from heat.

Transfer wilted spinach into bowl of a food processor. Add cream cheese, Parmesan, bacon and remaining salt. Process until just smooth.

Place reserved spinach on top of chicken, dip in egg whites and roll in breadcrumbs. Place seam side down in prepared pan. Bake 25 to 39 minutes. Remove from oven. Spoon marinara sauce and sprinkle with mozzarella. Return to oven and broil 2 to 3 minutes, until cheese melts.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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