3/4 cup Italian seasoned bread crumbs
8 whole chicken breasts, boned and skinned
1 10 oz package frozen chopped spinach, thawed and well drained
1 cup sun dried tomatoes- not oil packed
2 tablespoons Parmesan cheese, grated
2 cups ricotta cheese
1 tablespoon butter
2 tablespoons flour
1 cup milk or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees. Place sun-dried tomatoes in small bowl, cover with boiling water, and let stand for about 30 minutes. Combine spinach, sun dried tomatoes, ricotta and Parmesan cheese. Divide chicken breasts into 8 portions (2 halve each) On one half of chicken breast, place about 1/3 cup spinach mixture. Cover with the other piece of chicken. Dip chicken on both sides into bread crumbs, coating well. Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve with supreme sauce.
For the sauce: Heat margarine in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low-heat stirring constantly, until smooth and bubbly; remove from heat, stir in milk or broth. Heat to boiling, stirring constantly. Boil and stir.