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
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.