Olive Garden Chicken Breast Stuffed With Sun-dried Tomatoes

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

Ingredients

• Servings: 4
• 4 (10 ounce) chicken breasts, with skin
• 1/4 cup sun-dried tomato
• 2 tablespoons pine nuts
• 1 cup frozen chopped spinach
• 1/2 cup fontina cheese, shredded
• 2 cups breadcrumbs
• 1 tablespoon butter, melted
• 1 tablespoon italian parsley, chopped
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 mix stuffing ingredients together in a bowl.
• 2 place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap.
• 3 with a mallet or the palm of your hand slightly flatten the breast out.
• 4 form the stuffing into a ball and place in center of the chicken.
• 5 wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath.
• 6 season the top of the chicken (skin side) with salt and pepper.
• 7 roast in a 400 degrees oven for 30-40 minutes or until chicken reaches 165 degrees internal temperature.