Stuffed Chicken with Gouda, Sun dried tomatoes and Spinach

I recently decided to expand my cheese palate. So I randomly picked one with out doing any research so I picked Gouda.  I came home and did a search for recipes that used gouda and stumbled across this one from Food.com. 

I tweaked it a bit. 

Ingredients:
1 1/2 cups spinach leaves, washed and stems removed
3 boneless skinless chicken breast halves (about 1 1/2 lbs.)
salt
pepper
1/2-3/4 cup shredded gouda cheese
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 garlic clove, peeled and minced
1/4 cup Italian style breadcrumbs
1 teaspoon dried basil
1/8 teaspoon garlic salt
2 tablespoons all-purpose flour
1 egg, lightly beaten

My TWEAKING:  I always add wheat germ to my bread crumbs to make it a bit more healthy.  I was in a hurry so I just used garlic paste instead of minced garlic.  I used 1 cp of Gouda cheese and I added the oil of the sun-dried tomoatoes.
1.Preheat oven to 375°F
2 Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.

3 Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.

4 Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.

5 Mix the breadcrumbs with the dried basil and garlic salt.

6 Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.

7 Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

I served it over spaghetti w/ olive oil but next time I think I am going to serve it over spaghetti and tomato sauce. 

Picture and recipe from here