Chicken Breast Recipe, Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach. Preparation time 35 minutes, cooking time 30 minutes and serves for 4 persons.

Stuffing

1/4 cup sun-dried tomatoes

2 Tbsp pine nuts, slightly toasted

1 cup frozen spinach, chopped

1/2 cup fontina cheese, shredded

2 cups breadcrumbs

1 Tbsp butter, melted

1 Tbsp flat leaf parsley, chopped

4 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Pre-heat oven to 400ºF.


1.COMBINE stuffing ingredients together in a bowl. Set aside.

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

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

4.WRAP the chicken 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.

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

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