Tabitha’s Stuffed Chicken Rolls

This is a quick and easy recipe that is always fun to make and delicious to eat. Eating plain chicken breasts can be extremely boring, so I experimented in ways to make it more interesting and taste amazing. Rolling the chicken breast for the first time can be the tricky part, but once you have done it a couple of times it becomes easy. I recently found that the combination of Parmesan and Mozzarella cheeses is incredible, and if used moderately in this recipe, can be enjoyed without guilt. Give (my) Tabitha's stuffed chicken rolls a try and let us know how yours came out! For a lighter option, skip the cheese and add tomato or salsa. I like to serve this dish with brown rice and a veggie. It is also good over gluten free pasta, or by itself! Ingredients:

• 1 lb organic chicken breasts
• Shredded Parmesan cheese
• Shredded Mozzarella cheese
• 1 cup baby spinach
• Onion powder
• Garlic powder
• Cracked peppercorn
• Paprika
• Wooden toothpicks

Cooking Instructions:

• Start by butterflying the chicken breasts so they are easier to stuff and roll
• Place breasts on greased cookie sheet
• Wash and dry spinach leaves and remove the stems
• Place a thin layer of spinach on chicken breast
• Next, sprinkle a small amount of both Parmesan and mozzarella cheese onto spinach layer. You don't need to overdo it with the cheese because a little goes a long way
• Gently and carefully roll the breast up making sure ingredients stay inside. This may take a couple tries. Once you have it rolled, take your toothpicks and pin the roll in place. I used about 3-4 toothpicks to hold a roll in place
• Sprinkle garlic, onion, pepper, and paprika on top to taste
• Cook chicken rolls at 375 for 30 minutes or until chicken is fully cooked
• Remove from oven and let cool for 5 minutes carefully removing toothpicks. Rolls should keep their shape after toothpicks are removed

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. These temperatures are only suggestive, so be sure to research and find the exact temperature advisement’s from your local department of health.