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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the chicken breast and pat dry with a paper towel. | 2. Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator. | 3. Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool. | 4. Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute. | 5. Heat 1 tablespoons olive oil in the same deep skillet over medium heat. | 6. Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover. | 7. Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2		sized	-	-	-	-
fontina cheese	1/2	cup	sliced	256.74	1.023	16.896	20.5524
sun tomato	1/4	cup	roasted cut sun-dried	-	-	-	-
baby spinach	10	leaves		23.0	3.63	2.86	0.39
olive oil	2	tablespoons	separated	238.68	0.0	0.0	27.0
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
sea salt	1	teaspoon	ground	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.