Vegetable Stuffed Chicken Rolls

• 1/3 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon golden raisins
• 1 tablespoon reduced-fat cream cheese
• 2 teaspoons pine nuts
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil
• 1 cup reduced-sodium chicken broth
• 1/2 cup minced fresh basil
• 3 garlic cloves, minced
• 1-1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 2 medium tomatoes, chopped

1. Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside.
2. Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour.
3. In a
4. coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 170u0b0.
5. Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.

tomatoes, boiling water, chicken breast halves, fresh rosemary, pepper, salt, spinach, golden raisins, cream cheese, nuts, flour, olive oil, chicken broth, fresh basil, garlic, cornstarch, cold water, tomatoes

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-chicken-rolls/ (may not work)