Spinach and Cheese Stuffed Chicken

My family gets very tired of chicken and this dish brought everyone back to enjoying chicken again. There were no complaints from anyone about this dinner. And it was super easy for me too as I made this in the air fryer, but this can be baked as well. This picture does not do the dish justice. The chicken is filled with spinach and cheese, then coated in panko for the crunch factor and served with warm marinara sauce. Simple and delicious!

INGREDIENTS

• 4 chicken breasts, pounded thin
• 5 ounces of baby spinach leaves, about 1/2 a bag
• 1 cup shredded sharp cheddar cheese
• 2 Tablespoons garlic infused oil
• 2 eggs
• 1 1/2 cups panko crumbs
• Warm marinara sauce to serve
• Pinch of salt
• Pinch of pepper

DIRECTIONS

In a medium fry pan over medium heat add the garlic infused oil and the baby spinach. Sauté until wilted. Remove from heat and let cool. Pound the chicken breast until thin. When the spinach has cooled divide the spinach between each of the chicken breasts making a layer over the chicken. Top the spinach with the cheese, again divided between all of the chicken. Fold the chicken over so the spinach and cheese are in the middle of the pounded chicken. Secure the folded chicken with 2-3 toothpicks keeping the stuffing in the chicken the best you can.

Whisk the two eggs and place them in a dish large enough to be able to coat the chicken. Place the panko in another dish also large enough to fit the chicken. Mix in salt and pepper to the panko.

Taking the chicken one at a time, dip the chicken into the eggs then into the panko to from a crust around the outside of the chicken. Do this for each stuffed chicken.

Place the chicken in your air fryer and fry at 375 degrees for 25 minutes or until the chicken is cooked completely through. Top with warm marinara sauce.

Enjoy!