Spinach-Stuffed Chicken Breasts

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (10-ounce) bag fresh spinach
• 1/4 cup water
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons dried tomato bits
• 2 tablespoons pine nuts, toasted
• 1/2 teaspoon dried basil, divided
• Cooking spray
• 1/3 cup dry white wine

Preparation

1. 1. Place chicken breast halves between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
2. 2. Trim and chop spinach; place in a large nonstick skillet over medium-high heat. Add water and next 3 ingredients; bring to a boil. Cook 7 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in tomato bits, pine nuts, and 1/4 teaspoon basil.
3. 3. Divide spinach mixture evenly among chicken breast halves, spooning mixture onto center of each half. Roll chicken up lengthwise, tucking ends under; secure chicken with wooden picks.
4. 4. Coat pan with cooking spray. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add wine and 1/4 teaspoon basil; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a serving platter, and remove wooden picks. Spoon pan drippings over chicken.
5. carbo rating: 4