Hummus and Spinach Stuffed Chicken

Ingredients

• 1 10 ounce box frozen chopped spinach, thawed and wrung out

• 2/3 cup hummus

• 1/4 cup pine nuts, lightly toasted

• 1/4 teaspoon ground nutmeg

• Salt and pepper

• 4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick

•   1 tablespoon of olive oil                            

 

Directions

1. Preheat the oven to 350 degrees . In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper.
2. Season the chicken with salt and place one-quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture. Using toothpicks, close the open sides. 
3. Brush chicken with a little olive oil and transfer the chicken to a foil-lined baking sheet and bake for 20 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces.

ref;http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/hummus-stuffed-chicken-breasts