Prep Time: 1 hour
Cook Time: 45 minutes
- 6 skinless boneless chicken breast halves, pounded thin
- 1 (8 oz) bottle Italian style salad dressing
- 8 slices of stale wheat bread, torn
- 3/4 C grated Parmesan cheese
- 1 tsp chopped fresh thyme
- 1/8 tsp pepper
- 1 1/2 C feta cheese, crumbled
- 1/2 C sour cream
- 1 Tbsp vegetable oil
- 3 cloves garlic, minced
- 4 C chopped fresh spinach
- 1 bunch green onions, chopped
- 1 C mushrooms, sliced
- 1 (8 oz) jar oil-packed sun-dried tomatoes, chopped
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
Place the stale bread, parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Set aside.
In a large bowl, stir togehter the feta and sour cream. Set aside.
Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
Preheat the oven to 400 degrees.
Place chicken breast on a cookie sheet, and place about 3 Tbsp of the filling mixture in the center of each breast. Roll the breasts and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
Bake, uncovered, in a preheated oven for 25 minutes.