Follow these steps for perfect results
Chicken Breast
Pounded
Part Skim Mozzarella Cheese
Shredded
Sundried Tomatoes
Rinsed and Drained, Chopped
Baby Spinach
Flash Sauteed
Garlic
Minced
Olive Oil
Fat Free Chicken Broth
Toothpicks
Wax Paper
Salt
Pepper
Ground
Basil
Shredded
Fresh Mozzarella Cheese
Sliced
Pound out 4 chicken breasts.
Flash saute spinach with olive oil, garlic, salt, and pepper. Allow to cool.
Chop sundried tomatoes.
Mix spinach, sundried tomatoes, and shredded mozzarella cheese in a bowl. Season with salt and pepper.
Lightly season chicken breasts on both sides with salt and pepper.
Spread pounded chicken breasts on wax paper.
Place about 1/4 cup of spinach, cheese, and tomato mixture in the center of each chicken breast.
Fold in sides of chicken and roll tightly so the filling is enclosed.
Secure chicken packages with toothpicks or string.
Heat olive oil in a skillet.
Sear chicken packages on both sides until golden brown.
Place seared chicken in a baking dish.
Pour chicken broth into the dish until it is half full.
Bake for 23-27 minutes, or until chicken is cooked through.
Pour off the chicken broth.
Top each chicken package with a slice of fresh mozzarella cheese.
Broil for 1 minute, or until the cheese melts and bubbles.
Sprinkle with shredded basil.
Expert advice for the best results
Ensure chicken is cooked through to an internal temperature of 165°F.
Use high-quality olive oil for best flavor.
Don't overcook the cheese during broiling.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated.
Serve on a bed of wilted spinach or roasted vegetables.
Serve with a side of pasta or a green salad.
A light white wine complements the flavors of the chicken and cheese.
Discover the story behind this recipe
Comfort food
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