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Serves 4
Published in: Olive Garden
4 Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cup Bread Crumbs
1 tablespoons Melted Butter
1 tablespoons Chopped Italian Parsley
1 teaspoons Salt
1/4 teaspoons Black Ground Pepper
Mix stuffing ingredients together in a bowl. Place chicken breast on a
cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400 oven for 30-40 minutes or until chicken reaches 165 internal temp.
Published in: Olive Garden
4 Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cup Bread Crumbs
1 tablespoons Melted Butter
1 tablespoons Chopped Italian Parsley
1 teaspoons Salt
1/4 teaspoons Black Ground Pepper
Mix stuffing ingredients together in a bowl. Place chicken breast on a
cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400 oven for 30-40 minutes or until chicken reaches 165 internal temp.