Spinach Stuffed Chicken Breasts
cup Italian salad dressing
1 teaspoon dried basil leaves
1/4 cup Parmesan cheese
1/8 teaspoon pepper
1 (10 oz.) package chopped spinach (cooked and squeezed dry)
1 cup fresh bread crumbs
4 whole boneless chicken breasts (halved)
2 tablespoons Italian salad dressing
In a blender, process 1/4 cup salad dressing, basil, Parmesan cheese and pepper
In a medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
With knife parallel to cutting board, make a deep, 3-inch-long cut in center of
each chicken breast half to form pocket. Evenly stuff pockets with spinach
In aluminum-foil-lined large shallow baking dish, arrange chicken, then brush
with remaining 2 Tbls dressing.
Broil, turning once, 8 minutes or until chicken is done.
Makes 8 servings