Cream Cheese Stuffed Chicken Breast

Ingredients:
4 boneless skinnless chicken breasts
1 box (2 bags) Parmesean shake n bake mix combined with 1/2 cup itallian bread crumbs
Cream cheese filling (see below for directions)

Butterfly each chicken breast Put each breast half in a ziplock bag and using a meat tenderizer, beat each breast until it is thinner. After all the breasts are thinned out, make the cream cheese filling.

Cream Cheese filling:
8 oz fat free cream cheese
1 can green chillies
2 cups fresh spinach
1/2 cup chopped yellow onion
1 small can mushrooms (or 1 cup fresh mushrooms)
dash of garlic
Saute onions until tender. Add mushrooms and spinach and cook until spinach has wilted (about five minutes). If using fresh mushrooms, start sauting them with the onions. Get a bowl and put the spinach mixture, cream cheese, green chillies, dash of garlic together and blend.

Open the shake and bake pouches and combine in a bowl with the itallian bread crumbs. Place the cream cheese mixture onto one side of the chicken breast and roll it up. Roll the chicken breast in the crumbs until well coated and place in a greased cassarole dish. Continue doing this until you have used all the breast and cream cheese filling. Bake at 450 for 20-30 minutes.

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Yummy Yukon Spiral Potatoes

Ingredients:
6-8 yukon gold potatoes
1/2 cup parmessean cheese
1 cup butter
1 tsp garlic powder
1 tsp Beer Can Chicken Seasoning (or seasoning of your choice)

Slice the potatoes starting at one end, but don't go all the way through (this gives a spiral affect even though it isn't technically spiraled). Heat the butter in the microwave until melted. Add the garlic, seasoning, and the parmessean to the butter. Spoon over each potatoe, being sure to get it into each slice. Cover with tinfoil and bake at 450 for 30-40 minutes. Before serving, sprinkle with more parmessean cheese.