Ingredients
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1 1/2 cups spinach leaves, washed and stems removed
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salt
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pepper
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1 teaspoon dried basil
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1/8 teaspoon garlic salt
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2 tablespoons all-purpose flour
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1 egg, lightly beaten
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1 garlic clove, peeled and minced
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3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
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1/2-3/4 cup shredded gouda cheese
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3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
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1/4 cup Italian style breadcrumbs
Instructions
- Preheat oven to 375°F
- Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
- Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
- Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
- Mix the breadcrumbs with the dried basil and garlic salt.
- Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
- Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.