Spinach Stuffed Chicken Breasts

Preparation

1 Saute onions in olive oil, add optional mushrooms till dry, add spinach, salt and pepper.
2 Separately mix cornflake crumbs, garlic powder, onion powder, paprika, pepper.
3 Stuff each chicken slit with spinach mixture. The chicken closes itself- does not need to be sealed or tied shut.
4 Coat each cutlet with mayo and dip in cornflake mixture.
5 Place cutlets in roaster or on a parchment lined baking tray and drizzle with olive oil.
6 Bake uncovered for 35 minutes. Do not overbake.
7 When cutlets are slightly cooled, slice in into 3 or 4 pieces. Garnish with parsley.

Special instructions

Looking for a Great Weeknight Recipe? Order organic chicken cutlets from your favorite kosher butcher and have him cut them “Butterfly Style.”
Try this dish on your family- It will become a weekly favorite!

Source: thejewishhostess.com