Italian Stuffed Chicken Breast

I got this recipe from a book that was at the check-out line at the grocery store. I leaf through them while waiting and if there are more than four good-looking recipes, I buy it. If not, I leave it. They can get expensive. Anyway, this is a tasty one. Serve it with my Lemon Pasta and it makes a great meal.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄2 cups  Italian seasoned breadcrumbs
• 6  medium boneless chicken breasts
• 2  tablespoons  vegetable oil
• 3  slices swiss cheese (cut in half)
• 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
• 3  cups  meatless spaghetti sauce (store bought or your own)

Directions

1. Place the bread crumbs in a large resealable plastic bag.
2. Place the chicken between two pieces of wax paper and pound the chicken to flatten a little.
3. Add this to the bag of crumbs and shake to coat.
4. In a large skillet, over medium heat, brown the chicken in the oil.
5. Remove from skillet.
6. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken.
7. Fold chicken over the filling and secure with a toothpick.
8. Place in a greased 9-inch square baking dish.
9. Top with spaghetti sauce and bake uncovered at 400 degrees for 12-15 minutes or until heated.
10. Discard toothpick and serve.