Spinach-Stuffed Chicken Breasts

• 4 (4-ounce) skinned, boned chicken breast halves
• 1 (10-ounce) bag fresh spinach
• 1/4 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 2 tablespoons dried tomato bits
• 2 tablespoons pine nuts, toasted
• 1/2 teaspoon dried basil, divided
• Cooking spray
• 1/3 cup dry white wine

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
2. Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.
3. Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.
4. Coat skillet with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and remaining 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.

fresh spinach, water, salt, pepper, garlic, tomato bits, pine nuts, basil, cooking spray, white wine

Taken from www.myrecipes.com/recipe/spinach-stuffed-chicken-breasts-0 (may not work)