Ingredients Jump to Instructions ↓

  1. 1/3 cup sun-dried tomatoes (not packed in oil)

  2. 1 cup boiling water

  3. 4 boneless skinless chicken breast halves (4 ounces each )

  4. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  5. 1/2 teaspoon pepper

  6. 1/4 teaspoon salt

  7. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  8. 1 tablespoon golden raisins

  9. 1 tablespoon reduced-fat cream cheese

  10. 2 teaspoons pine nuts

  11. 2 tablespoons all-purpose flour

  12. 2 teaspoons olive oil

  13. 1 cup reduced-sodium chicken broth

  14. 1/2 cup minced fresh basil

  15. 3 garlic cloves, minced

  16. 1-1/2 teaspoons cornstarch

  17. 1 tablespoon cold water

  18. 2 medium tomatoes, chopped

Instructions Jump to Ingredients ↑

  1. Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside. Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour. In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 170°. Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks. Yield: 4 servings.


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