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Printed Book:

59

Sun-Dried Tomato Stuffed Chicken Breast

Preheat oven to 350 degrees F.

 

Butterfly chicken breasts. Roughly chop the spinach and mix with cheese, tomatoes and garlic, in a bowl. Divide mixture into 4 portions and stuff each chicken breast. Reshape the breasts and secure with tooth picks. Place stuffed breasts in a baking dish and bake for 25-30 minutes.

 

To make the sauce, add the sauce ingredients to a saucepan and simmer on medium-high heat until the volume of the sauce is reduced by half. Spoon sauce over the stuffed chicken breasts and serve.

Ingredients:

1)

skinless, boneless chicken breasts : 4

2)

feta or goat cheese : 4 oz

3)

baby spinach : 3 oz

4)

sun-dried tomatoes, chopped : 8

5)

garlic cloves, minced : 2

6)

dry white wine : 1 cup

7)

low-sodium tomato paste : 2 tablespoon

8)

black pepper : 0.25 teaspoon

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