Chicken Florentine Rollatini

Using what I had on hand at home last night, this was the concoction I came up with. It's a little messy to make, but then again, dealing with stuffed/rolled raw chicken always is. Packed with flavor, it was a nice change from the same old chicken breasts!
Chicken Florentine Rollatini
Makes 4 servings
Ingredients:
For the filling:
10 oz frozen chopped spinach, thawed and drained well
1/2 medium onion, chopped
3 large cloves of minced garlic
1/3 cup sundried tomatoes, chopped (you could sub artichoke hearts)
1/4 cup ricotta cheese
2 tb oil, divided
salt and pepper to taste
For the chicken:
1 1/2 lbs chicken breasts
1 tb dried basil
1 tsp garlic powder
1 tsp salt
1/2 tsp dried oregano

Directions:
Heat 1 tb oil in large skillet over medium heat. Add onions and saute for 3 minutes. Add minced garlic and saute 1 minute more. Add spinach and sundried tomato and stir to combine. Remove to a medium bowl and stir in ricotta cheese. Salt and pepper to taste.
Cut a long piece of plastic wrap. Place 1 chicken breast on one side and fold the other side over. Press edges to seal.
Pound chicken breast to 1/2 inch thickness. Repeat with remaining breasts. Spoon equal amounts of filling about an inch from one edge of each breast. Roll each breast like a burrito and secure shut with toothpicks.

Preheat oven to 350. Toss dried herbs and salt together on a small plate. Coat chicken breasts evenly with herb mixture. Heat 1 tb oil in large skillet over medium heat. Gently add chicken to pan and sear for 2 minutes on each side. Remove to baking sheet. Bake for 30 minutes. Allow to sit 5 minutes and remove toothpicks before slicing.