Chicken Spinach Gouda Roll-Ups

Servings 5 to 6

The combination of thin chicken cutlets, tomatoes, Gouda cheese and spinach makes my mouth water!  These are a few of my favorite things so I put them together to make an easy and delicious Sunday supper.  I hope you enjoy it as much as we did!
  
INGREDIENTS:

1¼ pound thin-cut, boneless skinless chicken cutlets (5 to 6 cutlets)

9-ounce package frozen spinach, thawed and squeezed dry

4 ounces Gouda cheese, shredded

2 ounces cream cheese, softened

Salt and fresh ground black pepper to taste

5-6 slices bacon

1 15-ounce can diced Italian style tomatoes with juice

1 Tablespoon melted butter

Italian seasoned panko bread crumbs for sprinkling

DIRECTIONS:

·        Preheat oven to 350 degrees F.

·        Lightly grease cooking dish with olive oil or cooking spray.

·        Pour diced tomatoes with juices into prepared pan.

·        Squeeze spinach dry and combine well in small bowl with gouda cheese, cream cheese and salt & pepper.

·        Lightly salt & pepper the chicken breasts and spread the spinach mixture over each, leaving about a 1-inch border at the bottom of each cutlet (about ¼ cup mixture for each cutlet).

·        Roll each cutlet tightly and wrap each with one slice of bacon.  Secure with toothpicks.

·        Arrange in baking dish, brush with melted butter and top with sprinkling of Panko crumbs.

·        Bake for 45 to 50 minutes or until chicken is cooked through.

Serve with herbed orzo and side green salad.