Chicken Breast Stuffed with Sun-Dried Tomatoes, Spinach, and Pine nuts

A couple of days ago, Mr. S and I went out for dinner and I saw this entree on the menu that sounded like it would be fun to make at home. I had a lot of fun pounding the chicken! My 2 cents on pounding chicken breast is to put plastic wrap under and on top of the chicken before pounding. It will be easier to flip and roll the flattened chicken breast and the meat will not get to everywhere in your kitchen.



Ingredients
*4 (10 ounce) 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 cups Bread Crumbs
*1 tablespoon Melted Butter
*1 tablespoon Chopped Italian Parsley
*1 teaspoon Salt
*1/4 teaspoon Black Ground Pepper

Directions
1) Mix stuffing ingredients together in a bowl.
2) Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap. With a mallet slightly flatten the breast out.
3) 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 temperature.