4 boneless skinless chicken breasts
1/2 tsp rosemary
pepper & salt
1/3 c chopped sun-dried tomatoes, chopped
5 oz fresh spinach, steamed
2 Tbls onion & chive cream cheese, or plain and add your own seasoning
2 tsp pine nuts
1/4 c flour
olive oil
1.5 c chicken broth
1/2 c fresh basil, minced
4 garlic cloves, minced
1.5 tsp cornstarch
1 Tbls water
2 medium tomatoes, chopped
Flatten chicken and sprinkle with rosemary, pepper and salt. In small bowl combine sun-dried tomatoes, spinach, cream cheese and pine nuts. Spread mixture on each chicken breast. Roll up and secure with toothpick. Roll chicken in flour.
In large skilled add oil and bring to medium high heat. Add chicken and brown 3-4 minutes on each side. Then toss broth, basil, garlic – bring to a boil. Reduce heat, cover and simmer for 10-12 minutes. Combine cornstarch and water until smooth. Stir into pan to thicken juices. Add tomatoes, heat through.
Source: Taste of Home