Spinach Stuffed Chicken Breasts
4 sun dried tomatoes, packed in oil or dried
1 C. frozen chopped spinach, thawed
1 t. lemon zest, grated
2 t. unsalted butter, softened
2 T. parsley, minced
4 4 oz. boneless skinless chicken breast halves
1/2 C. seasoned bread crumbs
If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes.
Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and bread crumbs. Set aside.
Preheat oven to 350°F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in bread crumbs.
Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.
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