|From Spinach & Feta Cheese Chicken Rolls|
A note for newbies: "butterflied" only means that you make slices on the thick meat to make it have flaps on the sides (imagine yourself with your arms hugging your body, then open your right arm, and then the left, that is the kind of "movement" you want to observe in making the slices here) so that you end up with thinner meat and wider surface area, making layering and stuffing easier.
5-6 boneless/skinless chicken breasts, butterflied
baby spinach (fresh)
1 pkg (8-oz) cream cheese
6-8 oz feta cheese (crumbled)
1/2 tsp dried basil
Deli Ham slices
*Instead of bread crumbs, I had this unopened plastic pack of Club crackers flavored buttery garlic (a box contains about 3 plastic packs of them) which had been sitting on the bar countertop for probably a month now (I was in a temporary addiction to them until we got tired of eating them), so I thought that would add flavor. I placed them in the chopper, and added Italian seasoning. My husband particularly said the crumbs coating tasted good.
Pound chicken to 1/4 inch thick. Mix cream cheese, feta cheese, and dried basil together spread over chicken. Put one layer of spinach on top of cheese followed by 1 slice of ham. Roll chicken and secure with a toothpick. Dip in egg+milk mixture, roll in breadcrumbs, and put in greased 9 x 13 inch pan. Bake at 375 deg F for 30-35 minutes or until done.
I happened to have just 4 big breasts and there were 5 of us. Although I was sure my husband, stepdaughter, and I could not eat a whole breast, I cooked shrimps in addition just as a backup.
I served these with the remaining baby spinach and scalloped potatoes.