Cream Cheese Spinach Stuffed Chicken Rolls - cooking recipe

Ingredients

6 boneless chicken breast halves
1 (8 ounce) package cream cheese
1/2 cup cooked spinach, well drained
1 tablespoon minced garlic
1/8 teaspoon nutmeg
seasoning salt and pepper (or use cayenne)
2 large eggs (mixed with 2 teaspoon water)
1 1/2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/3 cup melted butter
1/2 teaspoon garlic powder

Preparation

Heat oven to 375 degrees.
Flatten the chicken breast to about 1/4-inch thickness.
In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined.
Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside.
Mix together the melted butter with garlic powder; set aside.
Spoon equal amounts of mixture across the narrow end of each breast.
Roll up jelly-roll style, and secure with toothpicks.
Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture.
Place into a buttered baking dish, seam-side down.
Drizzle with butter/garlic mixture.
Bake for about 30 minutes.