Chicken Breasts Stuffed with Perfection

Ingredients

• 6  chicken breast halves - pounded boneless skinless thin
• 1.5 cups feta cheese crumbled
• 1 teaspoon thyme leaves fresh chopped
• 3 cloves garlic minced
• 1 bunch green onions chopped
• 1 cup mushrooms sliced
• 8 ounce oil-packed sun-dried tomatoes chopped
• 0.8 cup parmesan cheese grated
• 0.1 teaspoon pepper 
• 8 ounce salad dressing italian-style
• 0.5 cup cup heavy whipping cream sour
• 4 cups pkt spinach fresh chopped
• 1 tablespoon vegetable oil 
• 8 slices wheat bread stale

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• baking pan
• toothpicks
• ziploc bags

Directions

1. Place chicken breasts in a large resealable plastic bag.
2. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
3. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
4. In a large bowl, stir together the feta and sour cream. Set aside.
5. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes.
6. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft.
7. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
8. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet.
9. Place in the freezer for about 30 minutes.
10. Preheat the oven to 400 degrees F (200 degrees C).
11. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast.
12. Roll the breasts, and secure with a toothpick.
13. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
14. Bake, uncovered, in a preheated oven for 25 minutes.