Chicken Breast Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach

Ingredients: Four ten ounce chicken breasts with skin, One quarter cup sun-dried tomatoes, two tablespoons pine nuts, One cup frozen chopped spinach, One half cup Fontina cheese, shredded, Two cups bread crumbs, One tablespoon butter; melted, One tablespoon parsley; chopped Italian, One teaspoon salt, One quarter teaspoon black ground pepper.

Mix stuffing ingredients together in a bowl. Place chicken breast on a cutting board, remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing. Starting with one side, roll the breast, tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400-degree oven for 30-40 minutes or until chicken reaches 165 degrees internal temperature.