Spinach And Mushroom Stuffed Chicken Breasts

Preheat oven to 375 degrees F.

Heat olive oil in a large saucepan over medium-high heat. Add mushrooms and saute for 1 minute. Add spinach and toss for 2 minutes or until it wilts. Remove from heat.

Butterfly a chicken breast by slicing horizontally through a long side almost all the way through to the other side. The breast will open like a book. Pound until meat is about 1/4 inch thick. Repeat with remaining breasts.

Stir bread crumbs and Parmesan into spinach mixture. Add salt and pepper to taste. Coat the bottom of a shallow dish with a thin layer of olive oil.

Lay chicken fillet out and spoon a quarter of the spinach mixture onto one side. Fold top over and secure with a wooden toothpick. Repeat with remaining fillets. Drizzle tops of chicken with olive oil.

Bake for 30 minutes. Let cool for 5 minutes before serving.