This parmesan spinach chicken is a perfect dinner item to get some greens in your diet. It is nice and creamy, cheesy, and very filling. The chicken is still juicy, not even a bit dry. This was a hit with the family, who can sometimes be fussy. Which is the reason I use them as my guinea pigs when it comes to all my new recipes, my dad and brother are usually the hardest to please. Neither one of them enjoy spinach so when they eat it and enjoy it you can be sure it is good.

Chicken Parmesan Spinach Rolls

2 ½ pounds of chicken tenders, thawed

10 ounces spinach, fresh

½ cup sour cream

½ cup parmesan, grated

½ cup parmesan, shredded

1 cup mozzarella, shredded

2 Tablespoons garlic, minced

1 teaspoon Italian seasoning

½ teaspoon onion powder

Directions:

1. Preheat the oven to 450°.
2. Microwave the spinach at one-minute intervals in a microwave-safe bowl. Do this until the spinach is wilted, takes about 3 minutes.
3. Add the sour cream, garlic, Italian seasoning and onion powder to the spinach and mix.
4. Then add the parmesans and the mozzarella.
5. Heat a skillet on high.
6. Pound the chicken a little thinner to about ½ inch.
7. Take a spoonful of the spinach mixture and spread on each piece of chicken.
8. Fold the chicken in half and place in the hot skillet. If needed you can place a toothpick in the chicken to keep it from opening. Once you’ve cooked it for about 2 minutes or until golden, flip over and cook another two minutes.
9. Once the chicken is browned, place in a 9×13 pan and cover with aluminum foil and place in the oven for 25-30 minutes.

Alfredo pasta is a great side to go with the chicken!