STUFFED SPINACH CHICKEN

Stuffed Spinach Chicken image

Provided by April N.

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 (12 ounce) can of fiesta cheddar cheese soup
4 cups of fresh Baby Spinach
4 cups of shredded mozzarella cheese
2 cups of shredded parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup heavy whipping cream
1/2 cup milk

Steps:

Preheat oven to 350 degrees.
In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
Lightly season with salt, pepper, garlic powder, and onion powder.
Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
Repeat chicken rolling process until all done, and casserole dish is filled.
sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
Serve with side of steamed veggies or salad.