Fontina, Sun-dried Tomato And Spinach Stuffed Chicken Breast

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 medium sized chicken breasts
• 1/2 cup medium sliced fontina cheese
• 1/4 cup roasted julienne cut sun-dried tomato
• 10 leaves baby spinach
• 2 tablespoons olive oil, separated
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon ground sea salt
• 1 tablespoon grated parmesan cheese

Recipe

• 1 rinse the chicken breast and pat dry with a paper towel.
• 2 cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. keep the cut as center as possible. set chicken in the refrigerator.
• 3 heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. remove onto plate and let cool.
• 4 using your fingers stuff the chicken with the fontina cheese then the sun dried tomato and spinach saute.
• 5 heat 1 tablespoons olive oil in the same deep skillet over medium heat.
• 6 coat both sides of the chicken breasts with the herb blend and set breasts in skillet. cover.
• 7 cook on each side for 8-12 minutes, covering throughout. adjust time according to thickens of chicken and type of cooking range.