Stuffed Chicken Breasts

[growstrong]

Stuffed Chicken Breasts

Makes: 8 servings

Preheat oven to 350 degrees.

Pour enough filtered water over 4 sun dried tomatoes to cover and leave overnight in the refrigerator. The next day drain and chop soaked tomatoes and combine with

1 cup frozen chopped spinach, thawed and squeezed to remove as much moisture as possible
1 teaspoon fresh lemon peel, grated
2 teaspoons butter
2 tablespoon fresh parsley, minced

Place 1/2 cup whole wheat or Protein bread crumbs seasoned with1/2 teaspoon Italian, pasta or poultry seasoning blend or1/8 teaspoon each sea salt and black pepper and 1/4 teaspoon each basil and oregano in a pie plate or shallow bowl.

Place 8 boneless skinless chicken breasts between 2 sheets of wax paper or saran wrap and flatten slightly by pounding with a mallet or heavy pan. Remove top piece of wax paper or saran wrap and spread equal portions of sundried tomato mixture over each chicken breast. Roll up chicken breasts, securing with toothpicks. Roll each stuffed breast in bread crumbs.

Place chicken in a baking pan and bake for 35-40 minutes until juices run clear (not pink) when chicken is pierced with a fork.

Nutrition Facts
Serving Size: 1 chicken breast = Calories: 300 ~ Fat: 4 g ~ Cholesterol: 75 mg ~ Protein: 27 g ~ Carbohydrates: 40 g ~ Fiber: 6 g ~ Sodium: 220 mg

Reference:
http://www.newcreations.net/kco/diet...s/chicken.html