Farrah's Food Adventures: Triple Stuffed Chicken Breast

I just love it when a recipe just comes together perfectly. I thought for sure that this stuffed chicken would fall apart because I didn't have any twine left...and then I thought that all the filling would ooze out, or the chicken would be dry or somehow those lovely little wedges of cheese that I love oh so much wouldn't taste good melted inside the chicken. I was sooooo wrong! Everything worked out perfectly and I couldn't have been happier with how it turned out. Bryan gave it two thumbs up and said "add it to my cookbook". He always says that when I make something he loves. He thinks that a husband should have their own "cookbook" that includes everything they love and then they can just request meals from their book. HAH! Did I mention that this "cookbook" has nothing to do with him cooking? Men are so funny.

Triple Stuffed Chicken Breast

The ingredients listed are for each chicken breast. Adjust your quantities accordingly. It isn't anything that you can really measure together since they are stuffed individually.

4oz boneless skinless chicken breast (split and pounded)
1 Laughing Cow Garlic & Herb wedge of cheese
1 tablespoon roasted red pepper spread
a handful of baby spinach
1/3 cup Panko seasoned bread crumbs
1 tablespoon dijon mustard

You want to start with a chicken breast that is about 4oz. If it is a large chicken breast cut it in half. Run a knife down the middle and "butterfly" the breast. You do not want to cut all the way through.

Place the chicken in a ziplock bag or between some plastic wrap and pound it so it thins out a little. You want to be able to roll the chicken around your filling. You want it about 1/4 inch thick.

Once the chicken is pounded spread the wedge of cheese on one side of the chicken.

Spoon on the roasted red pepper spread and then cover with the baby spinach.

Tightly roll the chicken around the filling. If you think it is too loose, roll it in some plastic wrap tightly and then stick it in the freezer for a few minutes to get it to hold together.

Brush one side with the mustard and then sprinkle with the bread crumbs, lightly pressing with your fingers to be sure they stick to the chicken. Place breaded side down on a baking sheet with a rack. This rack will keep the chicken from becoming soggy on the bottom! Now brush the other side with the mustard and press the bread crumbs on.

Bake in the oven for 35-40 minutes or until the chicken is cooked through. The internal temperature should be about 165 degrees. Let the chicken rest for a few minutes before serving.

I served it up with a blend of Texmati white, brown, wild and red rice. It was very good!! I followed the directions on the package except I replaced the water with low sodium chicken stock.