Spinach-Stuffed Chicken

By dcarriger56

Ingredients

• 2 whole chicken breast, split and boned
• 2 cups plus 2 tablespoons dry white wine
• 1/4 cup olive oil
• 3 cups fresh spinach leaves, shredded
• 2 cups carsely chopped mushrooms
• 1 cup grated carrots
• 1/3 cup sliced green onions
• 2 cloves garlic, minced
• 1 teaspoon each salt and onion powder
• Ground red pepper
• Ground white pepper
• Groand black pepper
• 3 1/2 teaspoons garlic powder, divided
• 1 cup dry bread crumbs
• 1 teaspoon each dried basil, thyme and oregano
• 1 1/2 cups Italian salad dressing
• 1/2 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Place chicken breasts in large shallow dish; add 2 cups wine. Cover; in refrigerator at least 3 hours.
Heat oil in large skillet over medium heat. Add vegetables, salt,onion powder, 1/8 teaspoon each red and white pepper, 1/2 teaspoon of black pepper, remaining 2 tablespoons wine and 1 teaspoon of the garlic powder Cook and stir 3 to 5 minutes or until spinach is completely wilted; cool . Combine bread crumbs, remaining 2 1/2 teaspoon garlic powder, the herbs, and 1/8 teaspoon each red, white and black pepper in shallow dish; set aside.
Preheat oven to 375 F. Sliced a pocket in side of each chicken breast; fill with spinach mixture. Dip each filled breast into dressing, then place in bread crumbs over chicken to cover completely. Place chicken in
a singal layer in greased baking pan. Drizzle with remaining dressing Cover; bake 15 minutes. uncover; bake 10 to 15 minutes or until slightly browned. Serve with chesse.