Spuzzerella Chicken

Delicious tender chicken rolls stuffed with spinach, mushrooms, and mozzerella cheese. Made with low-fat ingredients or you can substitute full-fat ingredients. I made this up as I went along. I served this with pasta and everyone absolutely loved it.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves, cut in half lengthwise into 8 tenders (about 1 lb total)
• 1 (10 ounce) box frozen spinach
•  butter-flavored cooking spray
• 1  cup  sliced mushrooms
• 1  cup  shredded part-skim mozzarella cheese
• 4  teaspoons parmesan cheese, divided
• 2  tablespoons parmesan cheese, divided
•  toothpick
• 2  tablespoons light butter, melted
• 2  slices  whole wheat bread
• 1  dash dried oregano (to taste)
• 1  dash dried thyme (to taste)
• 1  dash dried basil (to taste)
• 1  dash garlic powder (to taste)

Directions

1. Place chicken tenders between two sheets of plastic wrap. Pound to 1/4 inch thickness. Set aside.
2. Thaw spinach according to direction. Drain well. Set aside.
3. Spray frying pan with cooking spray. Sautee mushrooms until limp.
4. Sprinkle about 2 tablespoons of mozzerella and 1 teaspoon of parmesan cheese on each chicken tender. Divide mushrooms and spinach onto chicken breasts, too.
5. Push the filling down into the tenders.Fold the long sides in and roll the chicken up jelly-roll style starting from a short side. Secure with toothpicks.
6. Place chicken in a dish and freeze for 20 minute.
7. While chicken is chilling, make bread crumbs: tear bread into pieces and pulse with remaining parmesan cheese and seasonings in a food processor to make crumbs.
8. Remove chicken from freezer and dip into melted butter, turning to coat.
9. Dredge in bread crumbs.
10. Place chicken in a baking pan. Spray with cooking spray and bake in a 400 degree F oven about 10 to 15 minutes.
11. Remove from oven and enjoy!