Chicken, Spinach, and Sundried Tomatoes

I made this for New Year’s Eve and served it with sauteed broccoli, crusty bread, cheeses, and Prosecco.  Easy, delicious, and makes a pretty dish!

Serves 4

4 chicken breasts, ponded to 1/4 inch thickness
1.5 cups packed spinach
4-6 sundried tomatoes, oil packed
1-2 cloves garlic
1 tablespoon toasted pine nuts
1/2 cup grated parmesan cheese
olive oil
salt and pepper, to taste

Preheat oven to 350.  Set a lightly greased cooling rack in a rimmed baking sheet.

Combine spinach, sundried tomatoes (if you can’t find oil-packed, soak the dried tomatoes in hot water 5-10 minutes, then drain), garlic, and pine nuts in a food processor and process until finely chopped.  Stir in parmesan and add olive oil to create a paste (like a thick pesto).  Season with freshly cracked pepper.

Season one side of pounded chicken breasts lightly with salt and pepper; turn over.  Divide spinach pesto evenly over each chicken breast; roll chicken breasts up, starting at shorter end.  Secure with toothpick, if desired, and place on prepared pan.

Bake at 350 for 30 minutes or until chicken is done.

Salud!

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Chicken, Spinach, and Sundried Tomatoes

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