4 large skinless, boneless breasts, pounded to 1/8" thickness
2 shallots, minced
8 oz (1/2 bag) baby spinach, chopped
2 TBL pine nuts
1 clove garlic, minced fine
1 large portobello mushroom, diced
a pinch of fresh rosemary, snipped fine
salt & pepper to taste
1 TBL oil
2 tomatoes, chopped fine
fresh basil and parsley
Simmer 5 minutes and serve over chicken
Preheat oven to 350F. Place foil on a cookie sheet with sides. Heat a skillet, saute stuffing ingredients 5-7 minutes.
Place chicken breast on foil and spread stuffing over the chicken.
Roll chicken breast in foil twisting ends and cook in 350 degree oven for 30 minutes.
Cool five minutes and unwrap. Serve with fresh tomato sauce.