Italian Stuffed Chicken Breast over Sauteed Spinach

4 boneless skinless chicken breasts (the thickest ones available)

1 4oz jar sun-dried tomatoes (julienned and packed in oil)

1 8oz ball fresh mozzarella (coarse chopped)

7 large leaves fresh basil (coarse chopped)

2 eggs (scrambled)

1 bag of fresh baby spinach

4 cloves garlic (coarse chopped)

Bread Crumbs

Olive Oil

Sea Salt

Preheat oven to 375F.

Using a small knife, cut a pocket in each chicken breast (pocket should be the entire inside of the breast).

In a large bowl, mix sun-dried tomatoes (with most of the oil), mozzarella, basil and sea salt.

Stuff chicken with mixture.

Using toothpicks, close up the hole in the chicken breast.

Coat the bottom of a frying pan with Olive Oil and heat over medium-high heat.

Dip chicken in eggs and coat with bread crumbs.

Fry in oil just long enough to brown the chicken (approx. 30 seconds per side).

Arrange on a baking pan and place in oven to bake for 20-25 minutes.

When chicken is cooked and removed from the oven, place 4oz of Olive Oil in a frying pan and heat over medium-high heat.

Add garlic and allow to brown.

Add spinach and keep it moving in the pan constantly for 20 seconds. Remove spinach from pan immediately and place on plates.

***Remove toothpicks from chicken breast before serving.***

Place chicken on top of spinach and serve.