Spinach Stuffed Chicken Breasts

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 sun-dried tomatoes packed in oil or 4 sun-dried tomatoes
• 1 cup frozen chopped spinach, thawed
• 1 teaspoon lemon, zest of, grated
• 2 teaspoons unsalted butter, softened
• 2 tablespoons parsley, minced
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup seasoned dry bread crumb

Recipe

• 1 if using dried tomatoes, cover with boiling water in a bowl.
• 2 let stand 5 minutes and drain.
• 3 finely chop tomatoes.
• 4 press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs.
• 5 set aside.
• 6 preheat oven to 350°f.
• 7 place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
• 8 divide spinach mixture into equal portions and spread over each chicken breast.
• 9 roll up chicken breasts and secure with toothpicks.
• 10 roll in breadcrumbs.
• 11 arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout.
• 12 remove toothpicks before serving.