Time 45m Number Of Ingredients 6 Steps:
Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast. Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach. Cover the top with mozzarella cheese. Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!
Time 1h Yield 12 servings. Number Of Ingredients 12 Steps:
Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.
Time 36m Yield 4 Number Of Ingredients 14 Steps:
Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth. Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam. Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 1h5m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Time 55m Yield 4 Number Of Ingredients 4 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Time 20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs. With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture. Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing. Broil, turning once, 7 minutes or until chicken is done.
