Shelly's Recipe

RICOTTA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREASTS

Category: Chicken

2 cups boiling water
10 sun-dried tomatoes
1 1/2 tsp olive oil
1/2 cup finely chopped onion
4 oz sliced mushrooms
1 rib celery, thinly sliced
1 1/2 teaspoons dried oregano
4 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 egg
1 tbsp chopped fresh parsley
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free ricotta cheese
1/4 cup grated Parmesan cheese
3/4 cup mozzarella cheese
2 tbsp dry bread crumbs
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
8 skinless, boneless chicken breast halves

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.

Heat oil in a large nonstick skillet over medium-high heat. Add vegetables, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in egg, cheeses, parsley, bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Depending on how big your chicken breasts are, slice each breast half lengthwise through to the other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Spread chicken with a thin layer of filling mixture.

Roll up, jelly roll style and secure with a wooden toothpick. Set aside and repeat with remaining chicken. Place in a casserole dish and bake at 350 for about 45 minutes to an hour.

OPTIONAL SAUCE: Sometimes, I mix together a can of tomato soup with 1/2 cup water and 1/2 tsp crumbled basil and pour over the chicken before baking.