Stuffed Chicken Breasts


4 ea 10 ounce Chicken Breast with skin
1/4 cup(s) Sun-dried Tomatoes
2 Tbsp Pine nuts
1 cup(s) Frozen Chopped Spinach
1/2 cup(s) Shredded Fontina cheese
2 cup(s) Bread Crumbs
1 Tbsp Melted Butter
1 Tbsp Chopped Italian Parsley
1 tsp Salt
1/4 tsp Black Ground Pepper


Mix stuffing ingredients together in a bowl.

Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap.

With a mallet or the palm of your hand slightly flatten the breast out.

Form the stuffing into a ball and place in center of the chicken.

Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath.

Season the top of the chicken (skin side) with salt and pepper.

Roast in a 400 degrees oven for 30-40 minutes or until chicken reaches 165 degrees internal temp.