Gorgonzola, Spinach & Cheddar Chicken

From Living Well, Health & Fitness Column, The Associated Press 2010



Ingredients:
1 1/2 T. olive oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
1 c. frozen chopped spinach, thawed and squeezed
1 t. Italian seasoning
1 oz. shredded reduced-fat cheddar cheese
1 oz. crumbled Gorgonzola cheese
4 boneless, skinless chicken breasts
1/3 c. seasoned breadcrumbs
2 T. grated Parmesan cheese
2 T. chopped flat-leaf parsley
1/2 t. salt
1/2 t. ground black pepper
2 large egg whites

Directions:
1. Preheat oven to 400 F.

2. In a medium skillet over medium-high, heat 1 T. of olive oil. Add the onion and garlic, and sauté until translucent, 5-7 minutes. Add the spinach and Italian seasoning, cook until all liquid has evaporated. Mix in both cheeses. Set aside.

3. Lay each chicken breast flat on a cutting board. Make a horizontal slit along one side to create a pocket in the meat. Do not cut all the way through. Place a quarter of the cheese mixture in the pocket, then press the meat together over it. Do with all 4 breasts.

4. Mix breadcrumbs, parmesan, parsley, salt and pepper. In another bowl, lightly beat the egg whites. Dip chicken in the egg whites, and then roll in the bread crumbs.

5. In a skillet, heat remaining 1/2 T. of oil. Add chicken. Cook until brown on one side. Turn breast over and place skillet in oven. Bake until no longer pink in the center (20 min.)

Comments:
Pretty easy, although these tiny chicken breasts we get make it hard to get much stuffing in them. 4oz portion size - pfft! Anywho, aside from the spillage outage issue, very yummy.