Spinach & Sun-Dried Tomato Stuffed Chicken Breast
- 6 Large free-range chicken breast
- 2 bags fresh baby spinach
- 1 pk. soft sun-dried tomatoes
- 1/4 c. chopped fresh basil
- 1/2 c. chopped flat leaf parsley
- 1 chopped shallot
- 1 finely chopped garlic clove
- 6 slices pancetta or procuitto
- lemon zest, salt & pepper to taste
- Dash of nutmeg
- Fontina or goat cheest
- Make a pocket in side of chicken breast with boning knife. "Cut almost in half" Saute pancetta until brown and crisp. Remove and chop. Saute shallot and garlic in same pan. Add spinach, toss to wilt. Add herbs, sun-dried tomatoes, chopped pancetta, lemon zest, salt & pepper to taste. Stuff inside pocket of chicken breast along with cheese and close with toothpicks or twine. Brown on each side, drizzle with olive oil and brown some more. Finish in oven at 350 til done.
freerange chicken breast, baby spinach, soft sundried tomatoes, fresh basil, flat leaf parsley, shallot, garlic, pancetta, lemon zest, nutmeg, goat cheest
Taken from www.epicurious.com/recipes/member/views/spinach-sun-dried-tomato-stuffed-chicken-breast-50104550 (may not work)