Olive Garden Chicken Breast Stuffed with Sun-Dried Tomatoes

Ingredients

4 (10 ounce) Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cups Bread Crumbs
1 tablespoon Melted Butter
1 tablespoon Chopped Italian Parsley
1 teaspoon Salt
1/4 teaspoon Black Ground Pepper

Instructions

Mix stuffing ingredients together in a bowl. Place chicken breast on a cutting board
remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your
hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the
chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking
the opposite side underneath. Season the top of the chicken (skin side) with salt and
pepper. Roast in a 400° oven for 30-40 minutes or until chicken reaches 165° internal
temp.
This recipe Serves 4.