I served these for a lunch special once in a while. We sliced them into fat rounds and served them 
fanned out and pretty. They are scrumptious!! They are not hard to make and they look like it took all day!!!
This recipe is just one of many kinds of stuffing you could use.
fanned out and pretty. They are scrumptious!! They are not hard to make and they look like it took all day!!!This recipe is just one of many kinds of stuffing you could use.
4 boneless chicken breast halves with skin left on.
1/4 cup pine nuts
Bunch of baby spinach,
2 tablespoons fresh chopped basil
4 tablespoons olive oil
2 garlic cloves, minced
4 tablespoons wine
juice of one lemon
1. Place chicken breasts between waxed paper and pound with a mallet until they are about 1/4 inch thick. Pound the thick part first so that you wind up with an even thickness.
2. Lightly toast the pine nuts in your skillet and set aside in a bowl. Saute the spinach in a bit of butter till wilted. Chop and put in the bowl with the pine nuts along with the basil. Season lightly with salt and pepper.
2. In the center of each pounded breast place the spinach mixture. Roll and secure with toothpicks
or tie with chefs twine. Season the outside lightly with a little salt and paprika.3. In a frying pan over medium heat, sauté rolled chicken in olive oil and garlic for a few minutes until golden brown.
4. Add wine, reduce heat, cover and cook for 10- 15 minutes till chicken is golden and done through. Sprinkle with lemon juice.
To serve, remove the toothpicks or string and slice the chicken breast into 'rounds' and fan on the plate. Drizzles some of the pan juices over the slices.
Once you get the hang of how to do these you can vary the stuffing according to your preferences or what you happen to have on hand.
How about stuffing them with bacon, shallots and parmesan cheese?
Try a stuffing of mozzarella and sun dried tomatoes, or mushrooms and peppers, make them French or Italian, be creative!