Easy Cheesy Chicken Rolls

Preheat oven to 375 degrees and line a baking pan with parchment paper. Before you begin with the chicken, melt the butter in a large enough bowl to dip the chicken in later. Combine the bread crumbs with the Parmesan cheese and season to your liking.

Using a gallon size freezer baggy, cut down one long side from the top and place a chicken breast inside the baggy. Pound with a meat mallet until thinner and uniform in thickness. Do this to all the breasts.

Salt and pepper each side of the breasts. With the wider end of the chicken breast away from you, on a plate, put an even layer of the spinach leaves on the chicken covering it, using as much as you wish. Then put 1/4 cup of the grated cheese of your choice down the center of the breast on top of the spinach.

Begin rolling the chicken breast from the smaller end toward the larger end and smooth out the cheese and spinach as you go, using your fingers to keep it all inside. Use wooden toothpicks, as many as needed, to hold the chicken in the rolled shape and closing it as best you can. Try to use the same amount of toothpicks on each chicken roll and you’ll know how many to pull out later.

Dip the chicken rolls in the melted butter, coating evenly, and then coat them with the seasoned bread crumbs. This is the point at which you would freeze them for use at a later date.

Place on a parchment lined baking sheet and bake in the preheated 375 degree oven for 30 minutes or until golden and the chicken is fully cooked.

There may be some cheese spillage while baking. This is delicious – don’t let the kids have it.