Stuffed Chicken Breasts

01Method

1. 1

   Arrange the chicken breasts in a large zip-lock bag, pour in the Italian dressing, seal, and let marinate in the refrigerator for at least 1 hour.

2. 2

   Combine the stale bread, Parmesan, thyme, and pepper in a food processor and pulse until fine breadcrumbs form. Set the mixture aside.

3. 3

   In a mixing bowl, blend the feta cheese with the sour cream until combined. Set aside.

4. 4

   Warm the oil in a large skillet over medium heat and cook the garlic briefly. Add the spinach and cook until wilted, then mix in the green onions and cook for 2 minutes. Transfer the greens to a plate, leaving any liquid in the pan. Add the mushrooms and sauté until tender, then move them to the plate with the spinach. Let everything cool slightly, then fold into the feta-sour cream mixture.

5. 5

   Mix the sun-dried tomatoes into the filling, then spread the mixture onto a large baking sheet and freeze for approximately 30 minutes.

6. 6

   Preheat the oven to 200°C (400°F).

7. 7

   Lay the chicken breasts flat and place about 3 tablespoons of chilled filling in the center of each. Roll each breast around the filling and secure with a toothpick. Arrange in a baking dish and scatter the breadcrumb mixture generously over the top.

8. 8

   Bake uncovered for 25 minutes until cooked through.