Spinach and Sun-dried Tomato Stuffed Chicken Breasts

Serves:  4

1/4 cup sun-dried tomatoes
2 cups spinach, washed and drained
1 teaspoon olive oil
1 clove garlic, minced
6 slices cheese (preferably raw cheddar, havarti, feta, ricotta)
4 organic boneless, skinless chicken breasts, butterflied
sea salt
black pepper

Butterfly chicken breasts, lay them flat and using a sharp knife, slice the breast in half longways, opening it up like a book.  Be sure not to cut through to the other side.  You want it to be one large, thinner piece of meat.  Salt and pepper both sides and set aside.

Preheat oven to 400 degrees.  Boil a some filtered water in a saucepan and add sun-dried tomatoes, boiling for about 5 minutes.  Drain and when cool enough, chop fine.

Heat olive oil and garlic on low heat.  When warm, add spinach and stir until spinach is wilted.  Remove from heat.

Lay chicken on a cutting board and spread 1/4 of the spinach/tomato mixture on the chicken and top with a slice of cheese.  Roll up as tight as possible and secure with a toothpick if necessary.  Place in a greased baking dish.  Do the same with the remaining 3 breasts.

Cook about 18-20 minutes or until thermometer reads 165 degrees.  Serve as is or use a very sharp knife to slice into rounds.

Serving Suggestion:

Asparagus & a fried egg (over easy or over hard)

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