Spinach Stuffed Chicken

I've been making this recipe for years, I got it a while ago from a KRAFT foods magazine. The presentation of it is beautiful, and it is an elegant dish to entertain with. I often change the filling, but this is the simple version I originally learned. The actual recipe calls for stuffing, but that always comes out overly soggy so I stopped using it.

Ingredients

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-8 chicken breast tenders

-1 cup spinach

-1 can diced tomatoes (the kind mixed with garlic and basil is super yummy)

-1 cup cut up mushrooms

-3 cloves minced garlic

-1/2 cup fresh basil, or a bunch of dried Italian spices

-salt and pepper

-fat-free Italian dressing

-mozzarella cheese for garnish

Assembly

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-Place the chicken breast tenders into a Ziploc bag and pound with a meat tenderizer to thin it out. If you don't have one, make your life easier and get one. If you insist on doing this the hard way, then use a can or anything hard and pound the chicken.

-Mix the spinach, diced tomatoes, mushrooms, garlic, basil and salt into a bowl.

-Spoon 1/4 cup of filling onto one end of the chicken breast. Roll up and place seam side down into a baking dish. Continue with the rest of the chicken. Season tops of chicken with salt and pepper.

-Drizzle the Italian dressing over the chicken breasts and bake uncovered at 375 degrees for 30-35 minutes. In the last 5 minutes of cooking, sprinkle the cheese on top of each piece of chicken.

I served this alongside the pesto and goat cheese rice bake.