Stuffed Tuscan Chicken

Pesto

2 cups basil leaves, packed

2 cloves garlic

2 tablespoons grated parmesan cheese

¼ cup pine nuts

cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Chicken

4 boneless, skinless chicken breasts, fat trimmed

½ cup sun-dried tomatoes in oil, coarsely chopped

1 fresh mozzarella cheese ball (8 ounces), cut in 8 pieces

1 cup spinach leaves

1 teaspoon Italian seasoning

1 cup mozzarella, shredded

Heat oven to 350 degrees.

For the pesto: Combine basil, garlic, parmesan and pine nuts in food process and pulse until coarsely chopped. Slowly drizzle in oil and pulse until mixture is smooth. Season with salt and pepper; set aside.

For the chicken: Using a serrated knife, cut a deep pocket in the long side of each chicken breast from end to end. Place breasts in a 9-by-13-inch baking dish. Stuff each breast with 2 tablespoons sun-dried tomatoes, 2 pieces fresh mozzarella and ¼ cup spinach, packing ingredients firmly. Close each pocket with two toothpicks. Spoon pesto evenly over breasts, sprinkle with Italian seasoning.

Bake uncovered 30 minutes. Sprinkle shredded mozzarella over chicken and bake 15 minutes more.

Serves four.

Cook's note: Substitute prepared pesto if desired.