Baked Mozzarella Chicken Rolls

Serves: 4

Ingredients:

• 1 lb. boneless skinless chicken breasts (4, 3 -ounce pieces)
• 1 cup Italian style breadcrumbs
• 3 tablespoons grated Parmesan cheese, divided
• 3 ounces fresh baby spinach
• 1/4 cup Feta cheese
• 1 beaten egg 
• 2 ounces fresh low-fat mozzarella cheese, thinly sliced
• 8 Fresh basil leaves, 4 for the stuffing and 4 for topping

Instructions:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and fresh basil in a food processor, add the Feta and Parmesan cheese, mix well, empty into a small bowl and add 2-3 tablespoons of the egg, mix well. Place the remaining egg in a separate shallow bowl and set aside.

Assemble the chicken: Spray with non-stick cooking spray, the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of the spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

Don't try to cram all the pieces too close together because if the sides are touching each other, they won't get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown and crisp up perfectly. :)

***MY MOTTO: Most any recipe can be made GERD FRIENDLY by eliminating your triggers and replacing with non-triggers.****

NOTE: I hope we all remember that GERD (as well as most chronic diseases) is multidimensional and individual. One diet might help someone while hurting another. What that means is - some recipes might work for some people while for some people they might cause reflux. Make sure that (based on ingredients) a recipe you've chosen won't trigger reflux for you. Thanks! :)

Recipe provided by: Joy G. Hoover