Spinach And Cheese Stuffed Chicken Breasts

This past week, instead of the 70* sunny weather we normally see in the DC Metro area, whe have been thrown straight into winter. Because of this weather change, I have been in full on comfort baking mode. Everything comfort, is the mood this weekend.

4 boneless skinless chicken breasts (pounded to 1/4" thickness)

8 oz cream cheese (softened)

1/2 cup shredded mozzarella

3/4 cup chopped fresh spinach

2 garlic cloves (minced)

1/2 shallot (finely chopped)

3 tbsp butter

1 tbsp olive oil

Sauce

1 cup white wine

1/4 cup chopped sun dried tomatoes (oil packed)

2 tbsp shallots (finely chopped)

3 garlic cloves (minced)

5 basil leaves (fresh and thinly sliced)

1/2 cup heavy cream

1/4 cup butter (cubed)

In a small bowl, mix together, cream cheese, mozzarella, spinach, shallots and garlic.

. Let breasts cool, until just warm to the touch. Spoon some of the spinach mixture on each breast and roll the breast enclosing the spinach and cheese. Secure with toothpicks. In a large skillet, melt butter and add olive oil. Sprinkle chicken with salt and pepper and paprika, and brown both sides of chicken breast, then place in a shallow baking dish. Bake at 400* for 20-25 min.

While chicken cooks make sauce. In a small saucepan, combine the wine tomatoes, shallots, garlic and basil. Bring to a boil over medium-heat; and cook until reduced by half. Add cream and butter. Bring to a boil, then reduce heat, and let simmer until thickened. Serve over chicken.