Recipe(tried): Wed....Spinach Stuffed Chicken Breasts, Mexican Rice

This is what we had for supper last night.......

Spinach Stuffed Chicken Breasts
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4 sun dried tomatoes, packed in oil or dried
1 cup frozen chopped spinach, thawed
1 tsp. lemon zest, grated
2 tsp. unsalted butter, softened
2 Tbs. parsley, minced
4 4 ounce boneless skinless chicken breast halves
toothpicks
1/2 cup seasoned breadcrumbs

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside. Preheat oven to 350_F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving

I served it with this mexican rice rec that was sent to me and its really good.

Mexican Rice
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1 cup uncooked rice
1/3 cup chopped onion
2 cups chopped canned tomatoes
2 tbsp. cooking oil
1/3 cup chopped green pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 chicken stock cube

Saute rice, onion and peppers in oil until onions are translucent. Add remaining ingredients with 1 cup water and bring to a boil. Reduce heat, cover and simmer until rice has absorbed the water.

I also served a simple green salad and for dessert we just had some fresh strawberrys with just a little lemon juice and a sprinkle of sugar,I certainly ate to many but strawberrys are a weekness with me.

Hope you all have a good day
love Julie