Stuffed Chicken Breasts (with spinach, mushroom, cheese, with a panko, parmesan crust)

Stuff you need:

• 4 boneless skinless chicken breasts
• 4 slices ham (1 for each chicken breast)
• 6-8 cloves garlic chopped
• ½ onion diced
• ¼ cup mushrooms diced
• ½ pkg chopped frozen spinach, thawed & drained well
• sprinkles of curry powder, complete season, (or season salt of your choice) and chili lime (or lemon) pepper to taste (add to stuffing mixture)
• 8 oz. cream cheese, softened (omit for dairy-free)
• 1 c. shredded pepper jack cheese (omit for dairy-free)
• 2 large eggs beaten
• 1 cup panko bread crumbs
• ½ cup grated parmesan cheese (omit for dairy-free)
• 1 TBS teaspoon Italian herb blend seasoning
• ½ tsp garlic salt
• ½ tsp black pepper

What to do with the stuff:

• Pre-heat oven to 350 F
• Spray a large baking sheet with cooking spray, and set aside
• Place individual chicken breasts in between sheets of saran wrap
• Using a meat mallet or rolling pin, flatten/pound each chicken breast to about ¼ inch thickness
• Lay a slice of ham on top of each chicken breast
• Saute` garlic, onions, mushrooms, and spinach until soft, add curry and seasoning salt, and chili lime pepper to taste
• Remove from heat, add to a bowl with cream cheese, and pepper jack cheese
• Spread 2-3 TBS (or so) of mixture onto each ham slice on the chicken breast
• Carefully roll up the chicken breast (secure with toothpicks if you need to)
• Beat eggs in a pie plate or shallow dish
• In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper
• Dip each chicken breast in the eggs, then into the panko parmesan mixture
• Make sure the breasts are well coated
• Place chicken on the prepared baking sheet seam side down
• Bake 40-45 minutes or until chicken is done, and crust is slightly brown