Chicken Roll-up (with Spinach Filling)

**This recipe can have various fillings. I did spinach and mozzarella, however, you could try sun-dried tomatoes, mushrooms with swiss or any combination you can think of.**

4 boneless skinless chicken breast halves (6 oz. each)
1 egg lightly beaten
1/2 cup seasoned bread crumbs
2 Tbsp olive oil
Whatever filling you want

Family Chef's substitutions: I used frozen spinach (thawed) and about 1 cup of shredded mozzarella cheese, mixed together.

Flatten chicken to 1/4-inch thick. Place egg and bread crumbs in separate shallow dishes. Dip chicken in egg, then coat with bread crumbs.
Combine filling. Place about 1/4 cup cheese mixture down the center of each chicken breast. Roll up from short side; secure with toothpicks. Place on a greased baking sheet; drizzle with oil. Bake at 400* for 20-25 minutes, or until chicken juices run clear. Take out and discard toothpicks before serving.

Okay, first I have to show you how awesome my pre-baked, stuffed chicken breasts looked:


I was so proud, even before we tasted them! I could not believe how EASY this method of stuffing chicken breast was. I can't wait to try this again with so many different kinds of ingredients. I loved the spinach/mozzarella stuffing, however, my husband gave it a C grade. He gave my technique an A, however, so he is also looking forward to having this type of meal again. I also took this as an opportunity to get my hubby working in the kitchen (which he is not opposed to): I had him flatten the chicken breasts, which he thought was kind of funny. It was a really fun meal to make and I can't wait to make it again!

Family Chef's Grade: Meal = A, Spinach Filling = B