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.
-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
-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.