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59
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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