Spinach Stuffed Chicken

* 6 tsp. parsley, minced
* 2 tsp. unsalted butter, softened
* 1 tsp. lemon zest
* 1 c. frozen chopped spinach, thawed
* 4 boneless, skinless chicken breast halfs, about 4 oz each
* 4 sun dried tomatoes, packed in oil or dried
* toothpicks
* 1/2 c. seasoned breadcrumbs (for gluten-free, use GF breadcrumbs)

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside. Preheat oven to 350°. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.