Spinach Stuffed Chicken Breast
|Boneless skinless chicken breast halves||12 Ounce (4 Pieces, 3 Ounce Each)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Margarine/Butter||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Shredded swiss cheese||2 Tablespoon|
|Dry bread crumbs||1 Teaspoon|
|Grated parmesan cheese||1 Teaspoon|
Flatten each chicken breast half to Winch thickness between plastic wrap or waxed paper; sprinkle with salt and pepper.
Cut frozen spinach into halves; wrap and freeze 1/2 package spinach for another meal.
Place 1/2 package spinach in 20-ounce casserole.
Cover tightly and microwave on high (100%) until thawed, 3 to 3 1/2 minutes; drain.
Mix in water chestnuts and garlic salt.
Spread one-fourth of the spinach filling on each chicken breast half.
Roll up 2 chicken breast halves; secure with wooden picks.
Place margarine in shallow 8 x 1 1/2-inch dish.
Microwave uncovered on high (100%) until melted, 30 to 40 seconds.
Dip rolled chicken breast halves in margarine; place in dish with margarine.
Sprinkle Swiss cheese over filling on remaining chicken breast halves; roll up.
Secure with wooden picks.
Mix bread crumbs, Parmesan cheese and paprika on waxed paper.
Dip chicken breast halves in margarine in dish; coat with crumb mixture.
Place in dish.
Cover with waxed paper and microwave on high (100%) until done, 9 to 10 1/2 minutes.
Remove wooden picks.
Wrap and refrigerate uncoated chicken breast halves; use within 2 days for Cashew Chicken with Vegetables.