Mozzarella-Stuffed Chicken

• 34 cup chopped fresh mozzarella cheese
• 34 cup frozen chopped spinach, thawed and squeezed dry
• 12 cup ricotta cheese
• 14 cup oil packed sun dried tomatoe, finely chopped
• 1 egg, beaten
• 1 garlic clove, minced
• 1 teaspoon pesto sauce (purchased refrigerated)
• 34 teaspoon coarse salt, divided
• 4 boneless skinless chicken breast halves, pounded to 3/8-inch thickness
• 1 tablespoon olive oil
• 14 teaspoon pepper

1. Heat oven to 350.
2. Line small rimmed baking sheet with foil; spray with cooking spray.
3. Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
4. Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around.
5. Roll up breasts from pointed end; secure with toothpicks.
6. Place on baking sheet.
7. Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.
8. Bake 30 minutes or until chicken is no longer pink in center.
9. Remove chicken; baste with pan juices.
10. Cover loosely with foil; let stand 5 minutes.
11. Remove toothpicks.
12. Serve whole or slice on the diagonal.

mozzarella cheese, spinach, ricotta cheese, oil, egg, garlic, pesto sauce, coarse salt, chicken breast halves, olive oil, pepper

Taken from www.food.com/recipe/mozzarella-stuffed-chicken-443701 (may not work)