- 4 ounces goat cheese
- ½ cup packed, baby spinach, chopped
- 2 scallions, thinly sliced
- 3 cloves (1 tablespoons) fresh garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- 4 slices of provolone cheese (or mozzarella)
- 2 eggs, lightly beaten
- 1½ cups Panko bread crumbs
- ½ cup freshly grated parmesan cheese (or asiago cheese)
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the spinach and cheese filling: You can use the food processor on pulse, it’s much easier!
In a medium bowl or food processor (use pulse), combine all the ingredients. Use a rubber spatula to make sure all the ingredients are mixed throughout.
For the stuffed chicken breasts:
Place a rack near the center of the oven and preheat the oven to 350 degrees F. Grease a baking pan and set aside.
Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch.
Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated.
(Use the extra stuffing for zucchini boats!)
Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown.
