Spinach And Pesto Stuffed Chicken

• 1/4 cup Italian dressing, plus
• 2 tablespoons Italian dressing
• 1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry
• 1 cup fresh breadcrumb
• 4 whole boneless chicken breasts, halved (about 2 lbs)

1. In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
2. With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
3. Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
4. Broil, turning once, 7 minutes or until chicken is done.

italian dressing, italian dressing, fresh basil, parmesan cheese, pepper, fresh breadcrumb, chicken breasts

Taken from www.food.com/recipe/spinach-and-pesto-stuffed-chicken-325877 (may not work)