Smoked Salmon and Spinach Stuffed Chicken

This recipe comes from a local caterer.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2 (10 ounce)  boneless skinless chicken breasts
•  salt and pepper, to taste
• 1⁄2 cup  chopped fresh spinach
• 1⁄2 cup  chopped smoked salmon
• 1⁄4 cup basil pesto
• 1⁄4 cup  crumbled  goat cheese
• 1  tablespoon  cajun seasoning
• 1  teaspoon black pepper
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  eggs

Directions

1. Heat oven to 350°F.
2. On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
3. Cover with 2 more sheets of wrap.
4. Gently pound chicken to 1/2-inch thick.
5. Remove plastic.
6. Season chicken with salt and pepper.
7. Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
8. Divide mixture between chicken, placing mixture in center of chicken horizontally.
9. Gently roll chicken.
10. Place on cookie sheet.
11. Secure each with 2 wooden skewers.
12. Bake 40 minutes.
13. Let rest 5 minutes.
14. With a sharp knife slice each into 4 pieces.