Spinach and Cheese Stuffed Chicken Breast Recipe — Eat This Not That

Ingredients

• 2 Tbsp olive oil
• 2 oz prosciutto
• thinly sliced
• 4 cups baby spinach
• 1⁄4 cup roasted red peppers
• 2 Tbsp pine nuts
• Salt and black pepper to taste
• 4 boneless
• skinless chicken breasts (6 oz each)
• pounded to 1⁄2" thickness (many markets sell chicken cutlets already pounded)
• 1⁄2 cup shredded fontina or mozzarella cheese
• 2 eggs
• lightly beaten
• 2 cups bread crumbs
• preferably panko