Stuffed Chicken Breasts for Man Food Mondays

Instructions

1. Take the frozen Spinach out of the freezer and allow to thaw. Depending on the thickness of the boneless skinless chicken breast you may need to split them lengthwise into 2 pieces to make each breast into 2 parts. using a CHICKEN-TENDERIZER mallet
2. You are going to pound the chicken breasts to about 1/4 inch thick cover each breast with wax paper or plastic wrap and return to refrigerator until ready to finish. Be sure to wash your hands after handling the raw chicken.
3. Squeeze the water out of the Spinach and using a knife or kitchen shears cut the spinach into smallish pieces. Chop the mushrooms into small chunks and add to preheated saute pan with the oil. saute the mushrooms for about 5 minutes or until they have released most of their water. Drain the mushrooms and add the cream cheese cook till the cream cheese is melted and blended with the mushrooms. Add the spinach saute till well blended adding salt and pepper to taste. Set this aside and allow to cool slightly. Once cooled add the mozzarella and mix well.
4. Take the chicken out of the refrigerator and lay one piece so that you can add the filling and roll-up easily. Cut 3 pieces of your kitchen twine and set aside. Put about 3 tablespoons of the stuffing onto one end of the chicken breast and roll up taking care not to force the stuffing out of the roll. Tie the ends then the center of the roll with your short piece of kitchen twine. Wash your hand then cut more twine and repeat the process till all the chicken breasts are stuffed and tied. Now if you have been mindful of the contamination issue you have some left over stuffing you can share as cracker fodder…..enjoy it. Last thing you want to do is spray your flock of stuffed chicken rolls with cooking spray and add some spice mixture (salt, pepper, onion powder or garlic powder) I used some over the counter McCormik’s Montreal seasoning.