| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Sun dried tomatoes; packed in oil or dried |
| 1 |
c |
Frozen chopped spinach; thawed |
| 1 |
ts |
Lemon zest; grated |
| 2 |
ts |
Unsalted butter; softened |
| 2 |
tb |
Parsley; minced |
| 4 |
|
4 ounce boneless skinless chicken breast halves |
|
|
Toothpicks |
| 1/2 |
c |
Seasoned breadcrumbs |
INSTRUCTIONS
Prep: 10 min, Cook: 35 min.
If using dried tomatoes, cover with boiling water in a bowl. Let stand 5
minutes and drain. Finely chop tomatoes. Press excess liquid from spinach
and combine with tomatoes and remaining ingredients, except chicken and
breadcrumbs. Set aside. Preheat oven to 350°F. Place chicken breasts
between two sheets of wax paper and pound lightly with a mallet or other
heavy flat object to flatten slightly. Divide spinach mixture into equal
portions and spread over each chicken breast. Roll up chicken breasts and
secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow
pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove
toothpicks before serving.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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