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Olive Garden-Chicken Breast Stuffed W. Sun-Dried Tomato Pine Nut

  • 65minutes
  • 590calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. prepared stuffing

  2. 1/4 cup sun-dried tomato

  3. 2 tablespoons pine nuts , slightly toasted

  4. 1 cup frozen spinach , chopped

  5. 1/2 cup Fontina cheese , shredded

  6. 2 cups breadcrumbs

  7. 1 tablespoon butter , melted

  8. 1 tablespoon flat leaf parsley , chopped

  9. 4 boneless chicken breasts , with skin

  10. salt

  11. ground black pepper

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 400ºF.

  2. COMBINE stuffing ingredients together in a bowl. Set aside.

  3. PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.

  4. SHAPE handful of stuffing into a ball and place in center of each chicken breast.

  5. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.

  6. ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

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