Yummy Baked Stuffed Chicken Breast

• cooking spray
• 4 chicken breasts
• 3 tablespoons extra virgin olive oil
• 8 ounces button mushrooms, sliced
• 2 garlic cloves, minced
• 9 ounces spinach
• 1 cup chicken broth
• 12 ounces roasted peppers, drained and chopped
• 1 cup mozzarella cheese, shredded
• salt, to taste
• ground black pepper, to taste
• 15 ounces roasted garlic alfredo sauce

1. Preheat oven to 375.
2. Coat a 9x13-inch baking dish with cooking spray.
3. Rinse chicken and pat dry with paper towels.
4. Use a sharp paring knife to gently cut each breast in half lengthwise, without cutting all the way through, to make a pocket.
5. In a skillet, heat olive oil over medium-high heat, then add mushrooms.
6. Saute about 5 minutes or until mushrooms have softened and are beginning to brown.
7. Add garlic and spinach and cook 1-2 minutes, stirring, until garlic is fragrant.
8. Add white wine, and cook about 7 more minutes, or until most of the liquid has evaporated, turning the spinach with tongs to wilt.
9. Remove from heat and stir in the roasted peppers and mozzarella cheese.
10. Season to taste with salt and pepper.
11. To assemble: Season the chicken breasts with salt and pepper.
12. Lay the chicken breast flat so that the "pocket" is open, and then fill each piece with 1/4 of the stuffing mixture.
13. Fold over the pocket and use 2-3 toothpicks per breast to secure the sides.
14. Place chicken breasts in prepared baking dish.
15. Pour the roasted garlic alfredo sauce over the chicken and bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165 when checked inside the thickest portion.
16. Let stand for 5 minutes, gently remove the toothpicks and serve.

cooking spray, chicken breasts, extra virgin olive oil, button mushrooms, garlic, spinach, chicken broth, peppers, mozzarella cheese, salt, ground black pepper, garlic

Taken from www.food.com/recipe/yummy-baked-stuffed-chicken-breast-510946 (may not work)