Stuffed Chicken Breasts

Ingredients

• 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

Directions

1. 1

   Preheat oven to 375°F

2. 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. 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. 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. 5

   Mix the breadcrumbs with the dried basil and garlic salt.

6. 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. 7

   Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.