Oldie BUT Goodie! Stuffed Chicken

Rob and I {LOVE LOVE LOVE} this recipe.  Tonight we ate it will a side of broccoli and spinach salad.  You can cut the recipe in half if you are just making for 2 of you.  We make the full dish and have for leftovers...STILL yummy! It was fantastic and filling after my workout today (Yes, first workout since being released to workout after 6 months of not being able to!! Can I get a woop woop!!)

Oh, and did I mention, only spent $36 at the store today for the next 5 day's meals?! We have staples already of course in the pantry but most of our dishes this week share some same ingredients which cuts down on waste of produce etc. A little planning and you help your budget AND your waistline!

Stuffed Chicken

courtesy of Cook This Not That! Kitchen Survival Guide

2 Tbsp olive oil

2 oz prosciutto, thinly sliced

4 cups baby spinach

1/4 cup roasted red peppers

2 Tbsp pine nuts (a staple in our house!)

Salt & black pepper to taste

4 boneless, skinless chicken breasts (pounded to 1/2" thickness)

1/2 cup fontina or mozzarella cheese shredded

2 eggs lightly beaten

2 cups bread crumbs (panko is what we use!)

- Heat 1/2 Tbsp olive oil in pan over med. heat. Add prosciutto strips. Cook until lightly crisp.  Add spinach, peppers and pine nuts and cook until spinach is fully wilted.  Set aside.

- Season chicken with sale and pepper. Divide spinach mixture and cheese among the breasts and wrap one end of the chicken around the mix and roll tightly.  Secure ends with toothpicks.

-Combine eggs in shallow bowl.  Mix bread crumbs on plate with salt and pepper. Dredge chicken first in eggs, then crumbs making sure fully coated.

 - Wipe out skillet. Heat remaining oil over med. heat, add chicken and cook on all sides until crust is golden brown and chicken is cooked all the way through.

Makes 4 servings, Cost per serving: $4.00

500 Calories, 19g fat