Betty Crocker's Healthy Chicken Kiev

2 Tbsp Olive Oil
12 ounces fresh spinach leaves
¼ cup diced onion
1 cup shredded white cheese (Asiago, Cheddar, or Goat or Brie)
6 boneless skinless chicken breasts
1 cup All Purpose flour
2 cups Panko bread crumbs
2 eggs, beaten with 1 Tbsp Water
Directions
1) Saute diced onion in hot olive oil until translucent.
2) Add fresh spinach and saute until totally wilted
3) Remove to a strainer and let cool.
4) Pound chicken breasts with smooth-sided meat mallet to thin consistency
5) Squeeze all excess moisture from cooled spinach mixture
6) Add cheese to spinach
7) Place 2 Tbsp - ¼ cup of spinach/cheese mixture on each chicken breast
8) Fold all sides of the chicken over the spinach mixture and place seam-side down on a platter
9) Bread each stuffed chicken by dredging in flour, then egg, then bread crumbs.
Be careful to keep the stuffed breast together and not lose any stuffing. Be gentle.
10) Place each breaded stuffed chicken seam-side down on a baking sheet pan
11) Roast chicken at 350F to a finished internal temperature of 165F.
12) Let cool and slice on the bias for a nice plate presentation.
When our improvised Chicken Kiev recipe emerges from the oven, it's brown and crispy on the outside and moist on the inside thanks to our spinach stuffing bound with cheese. This is a basic cooking method that you can use in your household; you don't have to be in culinary arts school to cook like tomorrow's chefs.