Stuffed Chicken Breasts

Makes:
8 servings

Ingredients:

• 4 sun dried tomatoes, dried
• 1 cup frozen chopped spinach, thawed
• 1 teaspoon lemon peel, grated
• 2 teaspoon non/lowfat margarine
• 2 tablespoon parsley, minced
• 4 4-ounce boneless skinless chicken breasts
• toothpicks
• 1/2 cup seasoned breadcrumbs

Directions:

• Prepare sundried tomatoes according to package directions.
• Chop tomatoes and combine with remaining ingredients, except chicken and breadcrumbs.
• Flatten chicken breasts slightly with mallet.
• Spread equal portions of sundried tomato mixture over each chicken breast.
• Roll up chicken breasts, secure with toothpicks and roll in breadcrumbs.
• Place chicken in a baking pan and bake at 350 degrees F for 35-40 minutes.

Nutritional Information:

• Serving Size: 1 chicken breasts
• Calories: 280
• Fat: 5 g
• Cholesterol: 75 mg
• Protein: 30 g
• Carbs: 25 g
• Fiber: 6 g
• Sodium: 220mg