Miss Polly’s Italiano Stuffed Chicken Breasts

  • 2 chicken breasts
  • Baby spinach
  • Part skim mozzarella
  • Pesto
  • Pablo bread crums
  • Reggiano parmesan
  • Organic Italian seasoning

Simply pound out the chicken breast

Dredge the chicken breast in a mixture of one fourth cup Panko bread crumbs and a couple tablespoons of Reggiano Parmesan cheese with Organic Italian seasoning added to your liking.

Then lay on top of it the baby spinach, the shredded mozzarella and a little bit of the pesto and wrap the chicken breast up jelly-roll Style with two toothpicks holding it together.

 Fry the chicken roll in a nonstick skillet with a little bit of extra virgin olive oil in it. Cook on one side on medium-high, until it’s browned. Turn over and do the same on the other side.

Bake the browned chicken roll in a 375-degree convection or regular oven for about 15 to 20 minutes.