Spinach And Rice Stuffed Chicken Breast

• 4 boneless skinless chicken breasts
• 4 teaspoons extra virgin olive oil (optional)
• 1 cup breadcrumbs (optional)
• 2 cups rice, under-cooked (or use a package of seasoned flavored rice)
• 1/2 cup cheese, shredded (preferably a multi-cheese italian blend)
• 1/4 cup sour cream
• 1/4 cup cream cheese
• 1/4 cup fresh spinach, chopped
• 1 sprig fresh rosemary

1. Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
2. Combine rice, cream cheese, and sour cream in a mixing bowl.
3. Add spinach and rosemary to the stuffing mixture.
4. Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
5. Pound the chicken breasts with a tenderizer so that they are flattenned.
6. Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
7. If you wish, coat each "roll" with olive oil and then with breadcrumbs.
8. Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
9. Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).

chicken breasts, extra virgin olive oil, breadcrumbs, rice, cheese, sour cream, cream cheese, fresh spinach, rosemary

Taken from www.food.com/recipe/spinach-and-rice-stuffed-chicken-breast-216253 (may not work)