Chicken Breasts Stuffed With Spinach & Sun-Dried Tomatoes

Ingredients

• 4 cups moderately packed fresh spinach, coarsely chopped
• 2-3 tablespoons sun-dried tomatoes with Italian herbs, in olive oil, drained and julienned
• 1/3 cup shredded reduced-fat mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 20 ounces boneless skinless chicken breast halves
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. 1

   Coat a large nonstick skillet with nonstick cooking spray.

2. 2

   Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.

3. 3

   Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.

4. 4

   Set aside.

5. 5

   Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.

6. 6

   Close by pressing flesh together and securing with a wooden toothpick, if necessary.

7. 7

   Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.

8. 8

   Wipe out the skillet, add the olive oil, and preheat over medium-high heat.

9. 9

   Add the chicken, and cook for 2 minutes on each side, or until nicely browned.

10. 10

    Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.

11. 11

    Serve hot.