3 cups fresh spinach, thinly sliced1 1/2 Tb. garlic, chopped (I like to double it)
3 oz. sun-dried tomatoes, drained and chopped
1 c. Italian cheese blend
Salt and pepper, to taste
4 -6 boneless chicken breasts
Combine spinach, garlic, tomatoes, cheese, and salt and pepper in a large bowl and mix well. Butterfly open each chicken breast and stuff with 1 to 2 Tb. mixture. Close the breasts and secure with toothpicks. Arrange chicken breasts in a greased pan and top with remaining spinach mixture. Bake at 425 degrees for 25 - 35 minutes.
(I like to marinate the chicken in Italian Dressing beforehand - it gives it more flavor. I also add extra cheese on top during the last five minutes of baking. Delicious served with pasta!)
