Stuffed Chicken Breasts

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• Makes about 3-4 servings
• 2 boneless chicken breast halves (500g)
• 1/4 cup (56g) cream cheese
• 1/2 tsp (2g) garlic powder
• 1 tbsp chives, chopped
• Salt and freshly ground black pepper
• 1/4 cup (56g) oil packed sun-dried tomatoes, chopped
• 1/2 cup (50g) mozzarella cheese
• baby spinach leaves
• 2 tbsp olive oil

1. Preheat oven to 350 F (180C).
2. Flatten the chicken breasts using a meat mallet until they are about ¼-½ inch  (0.6-1 cm) thickness.
3. In a small bowl mix cream cheese with garlic powder, chives, salt and pepper.
4. Spread half of the cream cheese mixture on each chicken breast. Top with chopped sun-dried tomatoes, mozzarella cheese and spinach leaves. Add more salt and pepper and  roll up the breasts securing with toothpicks.
5. Heat the olive oil in a oven proof skillet and brown the chicken  on all sides.
6. Place skillet in oven and bake chicken for an additional 35-40  minutes, until chicken is cooked through.
7. Let the chicken rest for about 15 minutes before slicing.