Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 (10 ounce size) 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 fresh Italian parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
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 degrees F oven for 30-40 minutes or until chicken reaches 165 degrees F internal temp.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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