If you’re on any kind of diet, or trying to cut back you’re always looking for healthy options for the main course of dinner.  And there are only so many ways you can cook turkey and chicken.  Sometimes you have to find a way to make something bland outstanding, and this is one of those cases.  If you just have the chicken and a vegetable for your dinner, you can certainly indulge in a little (fat free or lite) cream cheese and a few bread crumbs.  This was one of the best things we’ve made in a long time, it was crispy and creamy – all at the same time.

Ingredients for the filling

  • 4 oz cream cheese (we use light)
  • 1/2 c. chopped spinach (we like baby spinach)
  • 1 tbsp chopped garlic
  • 1/3 c. chopped onion
  • salt and pepper to taste
  • pinch of red pepper flakes
  • fresh chicken breasts (we used 4)

Ingredients for the chicken breasts

  • swiss cheese (4 slices)
  • 2 eggs, beaten
  • 1 1/2 c. italian bread crumbs (or Panko)
  • 1/2 c. parmesan cheese
  • salt and pepper to taste
  • 1 tsp Italian seasonings
  • dash of seasoned salt
  • dash of garlic powder

Preheat the oven to 375 and line a cookie sheet with parchment paper.  Butterfly the chicken breasts (slice in half but not all the way on one side like a hinge, so you can stuff them).  If you can flatten the chicken out more with a rolling pin or by pounding it out do so, but be careful it doesn’t tear or fall apart.  Spread a quarter of the filling on the inside of each breast on top of a slice of the swiss cheese.  Fold back together, dip in the egg mixture and coat with bread crumbs, and place on the cookie sheet on the parchment paper.  Bake for about 45 minutes, then cut one breast in half to see if the chicken is cooked thoroughly.  If it’s not pink and at least 140 degrees you’re good to go!  If it’s not done, just give it another 10 minutes and check again.  Time may vary depending on your oven and location.


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