Breasts Stuffed with Spinach & Sun-Dried Tomatoes

Serves 4

4 cups (moderately packed) fresh spinach, coarsely chopped
2 to 3 Tbsp sun-dried tomatoes in olive oil and Italian seasonings, drained and
julienned
1/3 cup shredded reduced-fat mozzarella cheese
2 Tbsp grated Parmesan cheese
4 5-oz boneless, skinless chicken breast halves
1 tsp dried Italian seasoning
3/4 tsp garlic powder
1/4 tsp salt
1/2 tsp ground black pepper
1 Tbsp extra virgin olive oil

Coat a large nonstick skillet with nonstick cooking spray. Add the spinach and
cook over medium-high heat, 2 minutes, or until the spinach is wilted. Remove
from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan. Set
aside. Cut a deep pocket into the thickest side of each piece of chicken, and
stuff a quarter of the spinach mixture into each pocket. Close by pressing flesh
together and securing with a wooden toothpick, if necessary. Combine the Italian
seasoning, garlic powder, salt and pepper, and sprinkle both sides of the chicken
pieces with some of the mixture. Wipe out the skillet, add the olive oil, and
preheat over medium-high heat. Add the chicken, and cook for 2 minutes on each
side, or until nicely browned. Reduce heat to medium-low, cover and cook for
about 8 minutes, turning occasionally, until the chicken is cooked through. Serve
hot.

PER SERVING: 208 CAL; 31G PROT; 7.9G TOTALFAT (2.5G SAT FAT); 2G CARB; 73MG
CHOL;357MG SOD; 0.5G FIBER
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