TOMATO AND SPINACH STUFFED CHICKEN
1 Cup Spinach, shredded
½ Cup Diced onions
¾ Cup Parmesan cheese
½ Cup Sun-dried tomatoes, drained of oil and chopped
1 Tbs Dried basil
4 5-oz Skinless, boneless chicken breast halves
2 Cloves Garlic, minced
Salt and pepper to taste
Preheat Oven to 375 degrees.
Combine spinach, onions, cheese, tomatoes and basil in a mixing bowl. Set aside. Slice a small 2" pocket into the side of each chicken breast.* Stuff each breast with an even amount of the spinach mixture and seal the edges. Top each breast with some minced garlic and season with salt and pepper. Bake for 25 minutes and serve!
*A boning knife works well for this. Cut along the side of the breast and then simply move the knife back and forth to create the pocket.