Spinach Stuffed Chicken Breast

2 Sundried tomatoes
1/2 cup frozen chopped spinach, thawed
1/2 tsp. lemon zest, grated
1 tsp. unsalted margarine
1 tbp. minced parsley
2 4 oz. boneless skinless chicken breast
1/4 cup seasoned breadcrumbs

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients (not chicken or breadcrumbs). Set aside.

Preheat oven to 350 degrees. Flatten chicken and divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken and secure with toothpicks. Roll in breadcrumbs.

Bake 35-40 minutes or until chicken is done.

Danielle