4 large bone-in chicken breasts, trimmed, with skin removed
4 Cups Spinach, divided
1 - 6.25 Ounce package Cheese and Garlic Croutons
1-1/2 Cup Caesar salad dressing, divided into 3 half cup portions
1 - 8 Ounce package freshly grated Parmesan cheese, divided
1 Lemon, juice and zest
1 tsp. Freshly ground pepper

Preheat oven to 375 degrees.

Make horizontal a slit on the meaty side of each chicken breast. Cut as far as you can without going through to the other side. Open slit with your fingers.

Remove 24 croutons from package. Reserve to use later as garnish.
Using a rolling pin or food processor, crush the remaining croutons to small, but not fine crumbs.

In a medium sized bowl, add 1 cup packed spinach, ½ cup crushed crouton crumbs, ½ cup grated Parmesan cheese, and ½ cup Caesar salad dressing. Mix until combined. Divide mixture equally and stuff each chicken breast, packing mixture tightly inside slit. Spread each chicken breast all over with ½ cup Caesar salad dressing
Place remaining crumbs on a dinner sized or paper plate and roll each chicken breast in the crumbs. Place side by side in a baking or casserole dish.

Bake for 45 minutes, them remove from oven and sprinkle with ½ Cup Parmesan cheese. Bake for an additional 10 minutes.

While chicken finishes baking, make a salad with the remaining ingredients. Place 3 cups of spinach in a salad bowl and toss with the remaining ½ cup of Caesar salad dressing, 1 Tbsp. lemon juice, and pepper. Top with reserved croutons and the rest of the grated Parmesan cheese.

Remove chicken from the oven. Let rest 10 minutes. Place chicken and salad on a platter. Sprinkle both with lemon zest. Serve immediately.

Prep time: 15 minutes
Bake time: 55 minutes

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