1 oz. dried porcini mushrooms
1/2 C. sun-dried tomatoes (dry-packed, not in oil)
2 C. boiling water
8 skinless, boneless chicken breast halves (about 6 oz. each)
1 medium onion, finely chopped (about 1 1/2 C.)
2 cloves garlic, minced
1 T. olive oil
8 C. baby spinach leaves (about 1 lb.), washed
Black pepper to taste
Salt to taste
1 C. pecans, chopped
2 T. fresh rosemary, chopped

Place mushrooms, tomatoes, and water in a bowl, cover, and let soak for about 15 minutes. Remove mushrooms and tomatoes from liquid and squeeze dry. Coarsely chop the mushrooms and tomatoes and set aside. Liquid can be strained and used for a pan sauce, if desired. To flatten chicken breasts halves, place each in between two pieces of plastic wrap and set on a cutting board. Lb. with the flat end of a mallet to flatten each to 1/4 -inch thickness. Keep chicken in plastic until ready to roll. In a large nonstick saucepan, heat olive oil on medium-high heat and cook onions and garlic, stirring constantly, until soft, 4 to 5 minutes. Add half of the spinach leaves and stir until slightly wilted. Add remaining spinach and 2 T. of water. Stir a few times then cover pan to let spinach steam, about 3 minutes. Uncover and stir in mushrooms, tomatoes, pecans, black pepper, salt, and rosemary and cook, stirring constantly, until all liquid, if any, is evaporated. Remove from heat and let cool slightly. Preheat oven to 375 degrees F. Unwrap chicken breast halves. Evenly divide spinach mixture among chicken pieces, spreading it in the center of each piece. Roll each piece of chicken into a log and transfer seam-side down to a medium-sized baking dish, arranging stuffed chicken breasts side by side. Cover dish with foil and bake 25 to 30 minutes or until internal temperature is 160 degrees F. Let rest for 10-15 minutes. To serve, use tongs or a spatula to carefully transfer from baking dish to plate.

Yield: 8 servings
Calories: 413
Fat: 18g
Fiber: 5g