Olive Garden Chicken Breast Stuffed With Sun-Dried Tomatoes
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 4 (10 ounce) chicken breasts, with skin
- 1⁄4 cup sun-dried tomato
- 2 tablespoons pine nuts
- 1 cup frozen chopped spinach
- 1⁄2 cup Fontina cheese, Shredded
- 2 cups breadcrumbs
- 1 tablespoon butter, Melted
- 1 tablespoon Italian parsley, Chopped
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
Directions
- Mix stuffing ingredients together in a bowl.
- Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap.
- With a mallet or the palm of your hand slightly flatten the breast out.
- Form the stuffing into a ball and place in center of the chicken.
- Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath.
- Season the top of the chicken (skin side) with salt and pepper.
- Roast in a 400 degrees oven for 30-40 minutes or until chicken reaches 165 degrees internal temperature.
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