Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts Recipe

Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.