Stuff It (Mediterranean Stuffed Chicken)

I have been eating in three very distinct ways for the past week or so: 1. Like Buddy the Elf-eating sugar, sugar and sugar. 2. Like a drunk at a cocktail party-tiny cheeses, dips, fizzy drinks, and chips. And... 3. Like the Italian Stallion-heavy pasta with extra sauce, meat and cheese. As delicious as all of this has been I am really ready for something different tonight. I bought some thinly sliced chicken cutlet and my husband suggested some sort of stuffed roll...And that is how we end up with Mediterranean Stuffed Chicken. chicken & stuffing: 6 thin chicken cutlets (or pound them) 1/2 box frozen spinach defrosted and all liquid squeezed out 1/2 cup roasted peppers or peppadews (or whatever pepper looks good on the olive bar at the grocery store)-diced 1/3 cup crumbled feta cheese 2 tablespoons dried oregano cracked black pepper and crushed red pepper to taste topping: 1/2 cup seasoned breadcrumbs 1 teaspoon each garlic powder and dried oregano 2 teaspoons olive oil Preheat oven for 350 degrees and spray a baking dish with nonstick spray. Mix together all the stuffing ingredients, spoon about 1 tablespoon into the middle of each piece of chicken and roll. You can secure with a toothpick and put seam side down in prepared pan. I stuffed extra stuffing into the sides of each piece after placing them in the pan. Mix together all topping ingredients and sprinkle over the top of chicken. Bake chicken for 20-25 minutes. I am serving mine with orzo drizzled with a touch of olive oil and mixed with the leftover stuffing filling! :)