Olive Garden-chicken Breast Stuffed W. Sun-dried Tomato Pine Nut

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 pre-heat oven to 400ºf.
• 2 combine stuffing ingredients together in a bowl. set aside.
• 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 shape handful of stuffing into a ball and place in center of each chicken breast.
• 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 roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. serve immediately.