This dish is Popeye-approved! It goes really well with oven roasted potatoes.
4 cups fresh baby spinach
1 garlic clove, minced
2 tsp plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breast halves
1 egg, beaten
1/4 tsp pepper
In a large skillet, saute spinach and garlic in 2 tsp of oil until spinach is wilted. Remove from heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.
Place egg in a shallow bowl. In another shallow bowl, combine the pepper, remaining bread crums and salt. Dip chicken in egg, then coat with bread crumb mixture.
In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a thermometer reads 170. Remember to discard toothpicks before serving!