Ingredients
1/3 cup sun-dried tomatoes (not packed in oil)1 cup boiling water4 boneless skinless chicken breast halves (4 ounces each)1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper1/4 teaspoon salt1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 tablespoon golden raisins1 tablespoon reduced-fat cream cheese2 teaspoons pine nuts2 tablespoons all-purpose flour2 teaspoons olive oil1 cup reduced-sodium chicken broth1/2 cup minced fresh basil3 garlic cloves, minced1-1/2 teaspoons cornstarch1 tablespoon cold water2 medium tomatoes, chopped
Preparation
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 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.
