Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     boneless skinless chicken breasts -- split
     1/4         pound  goat cheese
     1/4         pound  sun-dried tomatoes
  2                     eggs -- lightly beaten
     1/2         pound  fresh spinach
     1/2         pound  fresh mozzarella
  1                cup  bread crumbs
                        olive oil
                        heavy cream
                        roasted garlic -- (as many cloves as
                        -- desired, to taste)
                        salt and pepper
                        ***BECHâMEL SAUCE***
  3        tablespoons  butter
  6        tablespoons  flour
  2               cups  milk
                        salt and pepper

Preparation:

Saut‚ sun-dried tomatoes with spinach in olive oil until tomatoes are soft. Remove from heat and place tomato/spinach mixture in a big bowl. Add remaining ingredients and mix well. If stuffing is too dry add some heavy cream to fix the texture. Butterfly the chicken breasts and stuff; bake in a 350 degree oven for 30 minutes or until the juices run clear. Drizzle garlic bulbs with olive oil and roast at 275 degrees for 30 minutes or until cloves are tender. Mash the cloves and incorporate into a standard Bechâmel sauce. Serve the sauce over the stuffed chicken breasts.

Nutritional Information:

3746 Calories (kcal); 128g Total Fat; (30% calories from fat); 430g Protein; 212g Carbohydrate; 1474mg Cholesterol; 5503mg Sodium