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    Spinach Stuffed Chicken Breasts

    1/4 cup Italian salad dressing
    1 tsp. dried basil leaves
    1/4 cup Parmesan cheese
    1/8 tsp. pepper
    1 (10 oz.) package chopped spinach (cooked and squeezed dry)
    1 cup fresh bread crumbs
    4 whole boneless chicken breasts (halved)
    2 Tbls. Italian salad dressing

    In a blender, process 1/4 cup salad dressing, basil, Parmesan cheese and pepper until blended. In a medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs. With knife parallel to cutting board, make a deep, 3-inch-long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture. In aluminum-foil-lined large shallow baking dish, arrange chicken, then brush with remaining 2 tablespoons dressing. Broil, turning once, 8 minutes or until chicken is done. Makes 8 servings.




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