This recipe tastes great served over rice!

Vegetable Stuffed Chicken Rolls

Ingredients

1/3 cup sun-dried tomatoes
1 cup boiling water
4 boneless skinless chicken breast halves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 — 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 tablespoon golden raisins
1 tablespoon reduced-fat cream cheese
2 teaspoons pine nuts
2 tablespoons all-purpose flour
2 teaspoons olive oil
1 cup reduced-sodium chicken broth
1/2 cup minced fresh basil
3 garlic cloves, minced
1-1/2 teaspoons cornstarch
1 tablespoon cold water
2 medium tomatoes, chopped

Directions

~Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain, reserving 1/2 cup water; chop tomatoes and set aside.

~Flatten chicken to 1/4-in. thickness; sprinkle with rosemary, pepper and salt. In a small bowl, combine the spinach, raisins, cream cheese, pine nuts and sun-dried tomatoes. Spread 1/4 cup spinach mixture over each chicken breast. Roll up and secure with toothpicks. Place flour in a shallow bowl; coat chicken with flour.

~In a large nonstick skillet coated with cooking spray over medium heat, brown chicken in oil. Add the broth, basil, garlic and reserved water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 170°.

~Combine cornstarch and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes; heat through. Discard toothpicks.

~Makes four servings.