Stuffed Chicken Breasts

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 1 1/2 cups spinach leaves, washed and stems removed
• 3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
• salt
• pepper
• 1/2-3/4 cup shredded gouda cheese
• 3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
• 1 garlic clove, peeled and minced
• 1/4 cup italian style breadcrumbs
• 1 teaspoon dried basil
• 1/8 teaspoon garlic salt
• 2 tablespoons all-purpose flour
• 1 egg, lightly beaten

Recipe

• 1 preheat oven to 375°f
• 2 place spinach leaves in a bowl with a few tablespoons of water. cook in microwave for 20 seconds or until leaves are limp. drain water and set aside.
• 3 place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. repeat with remaining breasts. sprinkle both sides of each breast generously with salt and pepper.
• 4 mix the spinach, cheese, sun-dried tomatoes, and garlic. place 1/3 of this mixture on each breast and roll up. secure with toothpicks.
• 5 mix the breadcrumbs with the dried basil and garlic salt.
• 6 dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
• 7 place in a buttered 9x9 square pan and bake for 35 minutes or until chicken is no longer pink. remove toothpicks and serve.