Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
STEP - 2
Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
STEP - 3
Whisk together the 2 eggs with the milk in another shallow bowl.
STEP - 4
Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
STEP - 5
Pound chicken breasts to approximately 1/4 inch thickness.
STEP - 6
Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
STEP - 7
Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
STEP - 8
Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.