Abba's Tuscan Stuffed Chicken Breast

I have been ordering stuffed chicken breast in restaurants for years and have been playing with ingredients to find the right mix. The layering of flavors in the stuffing works perfect together and keep the breast moist and tender.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  chicken breasts
• 8  ounces spinach, chopped
• 8  sun-dried tomatoes, sliced
• 6  large fresh basil leaves, fresh and large sliced
• 8  ounces  mixed mushrooms, sliced (NOT CANNED!)
• 1  red pepper, chopped
• 1  onion, chopped
• 4 -6  garlic cloves, chopped
• 3  tablespoons olive oil
•  salt and pepper (to taste)
• 1  tablespoon olive oil, for greasing pan
• 1⁄4-1⁄2 cup dry white wine

Directions

1. Preheat oven to 175 degrees celcius.
2. Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
3. Salt and pepper breast on both sides to taste.
4. Heat olive oil in a frying pan and add onion, pepper, sun-dried tomatoes, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
5. Now add spinach and basil leaves until spinach softens.
6. Remove combination from frying pan and place in a bowl, add the rest of the garlic, salt and pepper to taste; mix completely.
7. Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
8. What doesn't fit in the breast sprinkle on top. Pour the wine on & around the rolls.
9. Bake in the oven for 20-25 minutes.