SPINACH & SUNDRIED TOMATO STUFFED CHICKEN BREASTS

SPINACH & SUNDRIED TOMATO STUFFED CHICKEN BREASTS image

Yield 4 servings

Number Of Ingredients 12

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4 boneless, skinless chicken breasts pounded thin
For the stuffing:
olive oil
2 cloves garlic, chopped
16 oz. frozen spinach, cooked and drained.
Half an 8 ounce jar of sundried tomatoes, chopped
1/4 cup pine nuts, toasted
1/4 cup freshly shredded parmesan cheese
salt and pepper to taste
toothpicks
Store bought bread crumbs, (parmesan or italian flavor both good)
1/3 cup canola oil (more or less depending on size of skillet)

Steps:

In a medium skillet, saute garlic in a small amount of olive oil over medium heat about a minute. Do not let olive oil smoke or the garlic brown. Add the cooked and drained spinach. Stir over medium to medium-low heat until spinach looks dry. Stir in the tomatoes along with some of the oil from the jar. Add the toasted pine nuts. Finally stir in the freshly grated parmesan cheese. Salt and pepper to taste. Cool to room temperature. Lay the pounded chicken breasts on a cutting board. Divide the stuffing among the four breasts. Spread the stuffing along the center of each breast. Either roll the chicken up jelly roll style or fold over to make a pocket, whichever is easiest. Either way, secure with a toothpick. Set the stuffed chicken in a shallow dish of bread crumbs; press the crumbs onto the chicken. Brown the chicken in a large skillet with canola oil. Transfer to a baking dish seam side down. If some of the spinach falls out, simply tuck it back underneath the chicken. Bake at 375 degrees for a half an hour or until chicken is no longer pink.