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.


Chicken, Spinach, and Sundried Tomatoes

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