Pan-Roasted Chicken Breasts

• 8 whole Boneless Chicken Breasts
• 1- 1/2 cup Spinach
• 1/4 cups Sun-Dried Tomatoes, Finely Sliced
• 1/4 cups Onion, Diced
• 2 cloves Garlic, Minced
• 6 Tablespoons Balsamic Vinegar
• 6 Tablespoons Olive Oil
• 1/4 cups Teriyaki Sauce
• 4 whole Tomatoes, Diced (or 1 14.5-oz. Can)
• 1 ear Cooked Corn, Removed From Cob (or 1 Cup Canned)
• 2 Tablespoons Fresh Tarragon, Chopped (or 1 Tablespoon Dried)

1. Preheat oven to 375 F. Slit chicken breasts and fill each with spinach leaves and half of the sun-dried tomatoes.
2. Place in a baking or roasting pan.
3. Pour/sprinkle remaining ingredients over the chicken, except for the corn and tarragon.
4. Bake for 40 minutes or until chicken is cooked through.
5. Remove chicken from the pan, and transfer remaining sauce into a small sauce pan along with the corn and tarragon.
6. Simmer for a few minutes, using a small amount of cornstarch to thicken if necessary.
7. Serve chicken with gravy on the side.

chicken breasts, spinach, tomatoes, onion, garlic, balsamic vinegar, olive oil, teriyaki sauce, tomatoes, cob, fresh tarragon

Taken from tastykitchen.com/recipes/main-courses/pan-roasted-chicken-breasts/ (may not work)