Spinach and Pesto Stuffed Chicken Breasts

¼ cup plus 2 tbsp. WishBone® Italian or Robusto Italian Dressing
¼ cup chopped fresh basil leaves
¼ cup grated Parmesan cheese
1 10oz. pkg. frozen chopped spinach, cooked and squeezed dry
1 cup fresh bread crumbs
4 whole boneless chicken breasts (about 2 lbs.), halved

In food processor or blender, process ¼ cup dressing with basil and cheese
until blended. In medium bowl, thoroughly combine dressing mixture spinach
and bread crumbs.

With knife parallel to cutting board, make deep 3” long cut in center of each
chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.

In aluminum foil-lined large shallow baking pan or on broiler rack, arrange
chicken, then brush with remaining 2 tbsp. dressing. Broil, turning once,
7 minutes or until chicken is done.

Makes about 8 servings