Spinach Stuffing Stuffed Chicken

It's no secret that I try, and sometimes fail miserably, to force veggies into Little Miss.  She's a hard one.  Lately she's been on a food strike; only eating a few select foods.  I'd had enough.  As of two nights ago, she eats what we eat, or she goes hungry.  It's hard to do given she's almost two and barely weighs 20 lbs, but I am NOT a short order cook.  Tonight though, she did eat this.  I won.  Victory is a sweet feeling, and a little addicting. 

Spinach Stuffing Stuffed Chicken
5 chicken breast
1 box stuffing
2 cups fresh spinach, chopped
Italian dressing to taste
Grated Parmesan cheese to taste

• Cook stuffing according to package directions with the exception of adding spinach before cooking.
• Using a meat mallot, beat the chicken to 1/4 inch thickness, or as thin as you can get it.
• Spoon in 1/4 cup of the stuffing onto the center of each chicken breast.
• Drizzle Italian dressing onto chicken and stuffing mixture.
• Roll up chicken from smallest end to biggest end.  Secure with a toothpick.
• Turn chicken seam side down.
• Drizzle a little more Italian dressing and Parmesan cheese.
• Bake @ 375 degrees for 40-45 minutes, or until juices run clear.

{Before rolling}

{After rolling, and some improvising. 

 I didn't have any toothpicks. 

Skewers did the job quite well.}

Happy Cooking!!!