Chicken Breast Stuffed With Sun-Dried Tomatoes, Pine Nuts and Sp

Ingredients

• prepared stuffing
• 1/4 cup sun-dried tomato
• 2 tablespoons pine nuts, slightly toasted
• 1 cup frozen spinach, chopped
• 1/2 cup Fontina cheese, shredded
• 2 cups breadcrumbs
• 1 tablespoon butter, melted
• 1 tablespoon flat leaf parsley, chopped
• 4 boneless chicken breasts, with skin
• salt
• ground black pepper

Directions

1. 1

   Pre-heat oven to 400ºF.

2. 2

   COMBINE stuffing ingredients together in a bowl. Set aside.

3. 3

   PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.

4. 4

   SHAPE handful of stuffing into a ball and place in center of each chicken breast.

5. 5

   WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.

6. 6

   ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.