Chicken Breast with Sun-Dried Tomatoes, Pine Nuts and Spinach

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• 1/4 cup sun-dried tomatoes
• 2 tablespoons pine nuts, slightly toasted
• 1 cup frozen spinach, chopped
• 1/2 cup mozzarella cheese, shredded
• 2 cups breadcrumbs
• 1 tablespoon butter, melted
• 1 tablespoon flat leaf parsley, chopped
• 4 boneless chicken breasts, with skin
• Salt to taste
• Black ground pepper to taste

1. Preheat oven to 400 degrees 
2. Combinestuffing ingredients together in a bowl. Set aside.
3. Placechicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
4. Shapehandful of stuffing into a ball and place in center of each chicken breast.
5. Wrapbreast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
6. Bakein oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.