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Cream Cheese And Spinach Stuffed Chicken Rolls
6 skinless, boneless chicken breast halves
1 package (8 oz) cream cheese
1/2 cup chopped cooked spinach, drained
1 small clove garlic, minced
1/8 teaspoon ground nutmeg
salt and freshly ground pepper to taste
1 large egg, beaten with 1 teaspoon water
1/3 cup unseasoned dry bread crumbs
3 tablespoons butter, melted
Heat the oven to 375. Flatten the chicken between sheets of plastic
wrap to a uniform 1/4 inch thickness. In a large bowl, beat the
cream cheese with the spinach, garlic, nutmeg, salt, and pepper
until combined. Spoon an equal amount
of the mixture across the narrow end of each breast. Roll jelly-roll
style and secure with toothpicks. Dip in the egg, then roll in the
crumbs, and shake off excess. In a baking dish, arrange the chicken
in one layer, seam side down. Drizzle with the butter. Bake 25-30
minutes until golden. Remove to a platter and serve.
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Spinach Stuffed