Kittencal's Spinach-Stuffed Chicken Breasts

Step 1: Grease an 11 x 7-inch baking dish. In a large skillet, saute spinach in 2 teaspoons oil stirring constantly until spinach is wilted (about 5-6 minutes). Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese and bread crumbs. Season with salt and pepper.

Step 2: Spread the prepared filling mixture onto each of the flattened chicken breasts; starting at the short end roll up each breast, don’t worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).

Step 3: Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).

Step 4: Place the melted butter in bowl. In a shallow bowl combine all the breadcrumb ingredients together.

Step 5: Gently coat each rolled breast firstly into melted butter then coat in the breadcrumb mixture. Place the coated breasts seam-side down into a greased 11 x 7-inch baking dish spacing slightly apart.

Step 6: Preheat oven to 375 degrees F (set oven rack to bottom position). Bake for about 35-40 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).