Nutrition per serving may change if servings are adjusted.
6 skinless, boneless chicken breast halves (1½ pounds)
¼ cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
½ (10 ounce) package frozen chopped spinach, thawed and well drained
3 tablespoons pine nuts or walnuts, toasted
¾ cup shredded smoked mozzarella cheese (3 ounces)
¼ cup seasoned ?ne dry breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil
Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about ⅛ inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl, combine bread crumbs and Parmesan cheese.
Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400-degree Fahrenheit oven about 25 minutes or until chicken is no longer pink (170°F). Remove toothpicks before serving. Makes 6 chicken rolls.