Chicken Rollups With Sun-Dried Tomato
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Ingredients
  • 4 – 6 Skinless, Boneless Chicken Breasts, pounded thin
  • ½ Bottle Italian salad dressing
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Minced Garlic
  • ½ Onion, chopped
  • 1 10 oz pkg Frozen Chopped Spinach
  • 1 cup (3.5 oz pkg) Great Lakes Sun Dried Tomatoes, Diced
  • ¾ cup Feta Cheese
  • ½ cup Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • ½ cup Seasoned Bread Crumbs
Instructions
  1. Place the flattened chicken breasts in a resealable plastic bag. Pour in Italian dressing, seal tightly and refrigerate for at least an hour. Preheat the oven at 400 degrees F. In a large bowl stir together the feta and the sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic and onion. Cook for 2 minutes and then add the sun dried tomatoes and the thawed and drained spinach. Cook for 2 more minutes. Allow to cool slightly then combine with the feta and sour cream mixture. Place chicken breasts on a cookie sheet and spoon about 4 tablespoons of the filling mixture in the center of each breast. Pull the sides up, overlap slightly and secure with toothpicks. Transfer chicken breasts to a greased baking dish. Combine bread crumbs and parmesan cheese. Sprinkle the breadcrumb mixture over the chicken breasts. Bake, uncovered, for 30 minutes.
Recipe by Great Lakes International Trading, Inc. at https://glit.com/recipes/tomato-recipes/chicken-rollups-with-sun-dried-tomato/