Chicken Breasts Stuffed with Spinach, Sun-Dried Tomatoes and Pine Nuts

By akselden

Ingredients

• 1 tbsp. olive oil
• 2 shallots, chopped
• 3 cloves garlic, minced
• 3/4 cup blanched spinach, chopped
• 1/2 cup sun dried tomatoes packed in oil, cut into 1/4 in strips
• 1/2 cup fresh bread crumbs
• 2 tbsp pine nuts toasted
• 2 tbsp chicken stock
• Salt, pepper
• 8 medium skinless, boneless whole chicken breasts
• Light Wine Sauce

Details

Servings 8

Preparation

Step 1

To prepare filling, heat olive oil in skillet over medium high heat. Add shallots arid garlic and saute, stirring, 2 to 3 minutes. Stir in spinach, sun-dried tomatoes, bread crumbs, pine nuts and chicken stock.

Cook, stirring, about 2 minutes more. Season to taste with salt and pepper.

Remove from heat and cool. Place chicken breasts on work surface and with sharp knife parallel to work surface, start at thicker side of each breast and make lengthwise slit partially through meat to make pocket. Salt and pepper breasts and stuff each with 1/8 of filling.

Press edges to enclose filling. Breasts can be prepared 2 to 3 hours ahead. Cover and refrigerate.Bring to room temperature 30 minutes before cooking.

Spray medium size skillet with non stick vegetable spray. Add chicken breasts and cook over Medium High heat, browning lightly on both sides.

Transfer chicken to baking dish which will hold chicken comfortably in single layer. Bake at 350° F on center shelf 20-25 minutes or until chicken breasts are cooked and filling is hot. To serve, cut each breast against grain in 1/2 inch slices, and arrange overlapping slices on serving plate.

Serve hot with sauce.