Spinach and Mushroom Stuffed Chicken

Ingredients

• 1 tbsp olive oil
• ½ cup frozen spinach (chopped, thawed and drained)
• 1 cup finely chopped button mushrooms
• 1 clove garlic, minced
• 4 (4-oz) breasts boneless, skinless chicken breasts (4-ounce each, skinless, boneless)
• 4 wedges Laughing Cow Creamy Swiss Garlic and Herb cheese
• ¼ tsp black pepper
• ½ tsp paprika
• 4 toothpicks

Instructions

1. Preheat the oven to 350 degrees F. Grease a baking dish. 
2. Add the oil to a medium sauté pan over medium-high heat. Add the spinach and sauté for 3 minutes. Add the mushroom and cook an additional 4-5 minutes. Add the garlic and sauté for 30 seconds. 
3. Place one chicken breast on a cutting board and cover it with plastic wrap. Pound the chicken with a meat tenderizer or rolling pin until it is about 1/4-inch thick. Repeat this process for the other 3 chicken breasts. 
4. Spread 1 Laughing Cow cheese wedge on one side of one chicken breast. Spread 1/4 cup of the spinach mushroom mixture on top of the cheese. Roll the chicken breast and secure the seam with a toothpick. Repeat this procedure for the 3 remaining chicken breasts. 
5. Sprinkle the chicken breasts with pepper and paprika. Place the rolled chicken breasts on a baking dish and bake for 30-40 minutes or until done. 
6. To serve, remove the toothpicks and slice each breast into 5 rounds. 

Adapted from Diabetesfoodhub.org