Panko Crusted Stuffed Chicken Breasts with Cream Cheese, Spinach and Mushrooms

You will need: (serves 4)

4 large boneless skinless chicken breasts
2 cups baby spinich (cooked with 1 tbsp EVOO so they are slightly wilted)
2 cups cremini mushrooms (sliced and cooked with 1 tbsp butter)
8 tbsp herb and garlic cream cheese
2 cups panko bread crumbs
EVOO
Salt and pepper to taste

Preheat your oven to 375 degrees C.  Using a sharp knife, cut horizontally through the middle of each chicken breast to "butterfly" the meat.  Using a kitchen brush, lightly dust the outside of your chicken breasts with some EVOO and then using a plate - spread out a thick layer of panko mixed with salt and pepper and cover the breasts with the bread crumbs.   Spread a couple tbsp of your cream cheese in each one and then stuff the breasts with your spinich and mushrooms.  Use toothpicks to keep the open end of your breasts shut and on a nonstick baking pan, bake your chicken breasts for 40 minutes or until cooked through (exact time will depend on the size of your chicken breasts).

Plate and serve with salad, grilled vegetables, mashed potatoes or any other side dish you like!

xo Chef Natty