Ingredients
4 Boneless chicken breasts or 4-8oz Sirloin steaks
5oz Baby spinach
3 Eggs, beaten
Olive oil
Salt and pepper
1 tbsp Garlic powder
1 cup All purpose flour
2 cups Panko breading
8oz Cream cheese
1 cup Mozzarella cheese, shredded
Directions
Preheat oven to 375° F.
Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often.
Add cream cheese, mozzarella, and garlic powder, and stir to combine. Once all cheeses have melted, remove from heat.
Cut a slit into the center of each half to make a pocket. Spoon the spinach dip and pack it into the pocket of the meat. Pinch the edges of the meat closed.
Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly.
Place mean on a non-stick backing pan and place in oven. Cook for 20-30 minutes or until meat is cooked. Place under broiler if necessary to brown the top towards the end of cooking.