Stuffed Chicken

Ingredients:

• 4 boneless chicken breast


• 1/2 cup Italian seasoned bread crumbs


• 1/4 cup milk


• 8 thin pepperoni or salami


• 1 cup shredded Mozzalella cheese


• 1/4 cup grated Parmesan cheese


• 1 tablespoon minced fresh parsley


• 1 cup of baby spinach or any eatable green leaves

Direction:


1. Set the oven at 425 degrees.


2. Flatten chicken to 1/4-in. thickness.


3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.


4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.


5. Place the rolls, seam side down, on a greased baking sheet.


6. Spritz chicken with cooking spray.


7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.


8. Remove toothpicks and serve.

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