SWISS CHEESE AND SPINACH STUFFED CHICKEN BREASTS

1 small onion, diced
1 package (10 oz.) frozen spinach, thawed and drained
1 clove garlic, minced
1/4 cup bread crumbs
Salt and freshly ground pepper to taste
2 Tbsp. olive oil
4 large boneless, skinless chicken breast halves, butterflied, split and pounded to 1/4 inch thick*
8 slices (about 8 oz.) County LineŽ Swiss or Baby Swiss Cheese Slices, halved
1 Tbsp. olive oil

In a large skillet, cook onion for 3 to 4 minutes, until translucent.

Add spinach, garlic and breadcrumbs; cook and stir for 2 more minutes. Season with salt and pepper; set aside to cool.

Lay chicken on the work surface. Place a cheese slice folded in half and 3 tablespoons of spinach mixture on each slice of chicken. Roll up and close the overlap with a greased toothpick (like you are sewing so you can easily turn it in the pan).

Heat a large non-stick skillet over high heat; add olive oil. Sear chicken on all sides until browned (about 3 minutes). Reduce heat, add 2 or 3 tablespoons of water; cover chicken and cook 2 minutes. Remove from heat and let stand 5 minutes. Remove toothpicks before serving.

*You can use prepackaged thinly sliced chicken breasts, adjusting the filling of each one according to its size.

Makes 4 large servings (2 rolls per person).
Source: County Line Cheese