Spinach & Pesto Stuffed Chicken Breasts
|Italian dressing||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce, cooked and squeezed dry (1 Package)|
|Bread crumbs||1 Cup (16 tbs)|
|Whole boneless chicken breasts halved||4|
In food processor or blender, process 1/4 cup Italian dressing with basil, cheese and pepper until blended.
In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
With knife parallel to cutting board, make deep, 3-inch-long cut in center of each chicken breast half to form pocket.
Evenly stuff pockets with spinach mixture.
In aluminum-foil-lined large shallow baking pan or on broiler rack, arrange chicken, then brush with remaining 2 tablespoons dressing.
Broil, turning once, 7 minutes or until chicken is done.