CHICKEN ROCKEFELLER
1 (10-oz) package frozen
chopped spinach
1 egg, beaten
¼ cup grated Parmesan cheese, divided
1 cup Italian-style breadcrumbs
6 whole boneless/skinless chicken breasts
salt and pepper to taste
3 tablespoons melted butter
1 egg, beaten
¼ cup grated Parmesan cheese, divided
1 cup Italian-style breadcrumbs
6 whole boneless/skinless chicken breasts
salt and pepper to taste
3 tablespoons melted butter
Cook spinach according to package
directions, drain well and cool. Combine spinach, egg and 1
tablespoon Parmesan – set aside. Combine breadcrumbs and remaining
Parmesan in a shallow pan – set aside.
Sprinkle chicken breast with salt &
pepper. Roll each in breadcrumb mixture. Place in a
greased 13x9x2 inch baking dish.
Place 1 heaping tablespoon of spinach mixture on each chicken breast, spreading to form a small mound. Sprinkle with remaining breadcrumb mixture and drizzle with butter. Bake at 350 degrees for 40 minutes.