Chicken Stuffed with Spinach and Sundried Tomato - 365 Calories

Usually when I stuff a chicken breast I cut a pocket in it. I recently bought a meat mallet so I've been experimenting with pounding a chicken breast thin, putting something in it and rolling it. Here is one of those experiments... and it came out great!

7 Ounce chicken breast pounded thin to about 1/4 - 1/2 inch thick
1 Cup of fresh spinach
1 Ounce sharp provolone, sliced thin from the deli
3 Sundried tomatoes cut into strips
2 Tablespoons Greek yogurt (I use Fage 10% milk fat - anything no fat/low fat = processed crap)
1 Teaspoon of minced garlic
1 Teaspoon grated Parmesan cheese
Sage
Oregano
Black Pepper
Salt

Preheat the oven to 450 degree. Spray a nonstick pan with olive oil from the misto and saute the spinach on high until wilted then place into a mixing bowl. Add yogurt, Parmesan cheese, garlic, salt and pepper (just a sprinkle). Line the center of the chicken with the provolone. Evenly spread the sundried tomatoes, then spoon the spinach mixture down the center, Fold over both sides of the chicken and use toothpicks to keep it closed. Use toothpicks to seal both ends closed (yes I know there may be alot of toothpicks but that's ok). Sprinkle the top with salt, pepper, sage, and oregano. Re-spray the same pan and heat on high. When the pan is hot, sear the top first (the part that is "stitched" closed). While that cooks for one minute, sprinkle the top with salt, pepper, sage, and oregano. After one minute, using tongs, CAREFULLY turn the chicken over and sear the bottom for one minute.CAREFULLY remove the chicken from the pan, with tongs, and place on an oven pan. Cook for 15 minutes and let sit for 5 minutes. After 5 minutes, place the chicken on a plate and remove the toothpicks.
Serves 1