Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1 tub (24 ounces) refrigerated cheddar mashed potatoes, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup all-purpose flour2 eggs2 tablespoons water1-1/2 cups seasoned bread crumbs1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup 2% milk
Preparation
Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed potatoes down the center of each; top with spinach. Roll up and secure with toothpicks.
Place flour in a shallow bowl. In another bowl, whisk eggs and water. Place bread crumbs in a third bowl. Coat chicken with flour, dip in egg mixture, then roll in crumbs.
Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until chicken is no longer pink.
In a small saucepan, combine soup and milk; cook over medium-high heat for 5-7 minutes or until heated through. Heat the remaining mashed potatoes according to package directions. Discard toothpicks; serve with sauce and potatoes.
