Bite with Belkys: Chicken Stuffed With Sun-Dried Tomatoes and Spinach

5 boneless chicken breasts
5 Tbs. of extra virgin olive oil
salt and pepper, to taste
garlic powder, to taste
1 cup of spinach
1 cup of sun-dried tomatoes marinated in olive oil
1/4 cup of crumbled feta cheese

-First, butterfly the chicken breast. Then, rub on a tablespoon of extra virgin olive oil, salt, pepper and garlic powder.

-Next, in the center of the chicken, add one spoonful of sun-dried tomatoes, feta cheese and spinach. Roll it up tightly and secure it with a wooden skewer.

-Place the stuffed chicken in a baking dish and let it cook for 25 minutes in a 350 degree oven.

To Plate:

Remove the skewer and slice the chicken diagonally in about four pieces. Lay the slices over each other and top it off with the leftover juices. You can garnish with sun-dried tomatoes. Chef Salvador likes to serve this dish with a side of roasted rosemary potatoes and steamed broccoli with peppers.

Serving Suggestion: White wine

Serves: 1