Spinach Stuffed Chicken

I was hungry for something with spinach and after a few head scratching I came up with this dish.

We were almost finished eating when I thought of taking a picture of it. My husband liked it very much because he said it was very good and I agreed with him. It made my head swell a little. So I am including it in this book because it is my own recipe or concoction and it is very easy.

This is a serving for 2. Make more for a larger serving.

Ingredients:

• 2 skinless and boneless chicken breast halves
• 1 can Condensed Cream of Mushroom Soup
• 1 bundle fresh spinach or 1-10 oz. frozen cut or chopped spinach (thawed and drained)
• 1 cup shredded mild flavored cheese like Mozzarella
• ½ tsp. Garlic powder
• Salt and pepper
• Paprika

Flatten the chicken breast halves with a meat mallet on the cut side or slice the thick part to butterfly. Sprinkle them very lightly with salt and pepper on both sides and set aside. I used a bundle (or bunch) of fresh spinach that I rinsed very well then I removed the long stems. Chop the leaves then drop them in about ¼ cup of boiling water and simmer to wilt. Drain and squeeze them lightly then let cool.

Spread half of the Cream of Mushroom soup on the bottom of a small glass-baking dish or any baking pan and set aside.

Open the breasts and add half of the spinach and spread along the length of one of the breast halves. Set aside ¼ cup of the shredded cheese. Add half of the remaining ¾ cup of shredded cheese (3/8 cup) on the spinach. Sprinkle a little garlic powder on the spinach and roll the breast to close. Hold the ends together with toothpicks and lay it seam side down on the cream of mushroom lined pan. Do the other breast half. Add the remaining Cream of Mushroom soup over the chicken.
Sprinkle some paprika and garlic powder on the chicken very lightly and finally the remaining ¼ cup of cheese. Put more cheese if you prefer.
Bake in 375° F preheated oven for 45 minutes or until the cheese is melted and the chicken is done.