Prep Time:
30 minutes
Cook Time:
35 minutes
Serving Size:
Ingredients
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
Ingredients
Stuffing
1/2 cup sun-dried tomatoes
4 Tbsp pine nuts, slightly toasted
2 cups frozen spinach, chopped
1 cup fontina cheese, shredded
4 cups breadcrumbs
2 Tbsp butter, melted
2 Tbsp flat leaf parsley, chopped
8 boneless chicken breasts with skin
Salt to taste
Black ground pepper to taste
Ingredients
Stuffing
3/4 cup sun-dried tomatoes
6 Tbsp pine nuts, slightly toasted
3 cups frozen spinach, chopped
1 1/2 cups fontina cheese, shredded
6 cups breadcrumbs
3 Tbsp butter, melted
3 Tbsp flat leaf parsley, chopped
12 boneless chicken breasts, with skin
Salt to taste
Black ground pepper to taste
Procedures
Pre-heat oven to 400ºF.
- COMBINE stuffing ingredients together in a bowl. Set aside.
- 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.
- SHAPE handful of stuffing into a ball and place in center of each chicken breast.
- 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.
- ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.