Stuffed Chicken Breast With Veggies And Sun-dried Tomato

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 8 ounces spinach, chopped
• 8 ounces feta cheese
• 8 sun-dried tomatoes
• 6 large fresh basil leaves, fresh and large sliced
• 8 ounces mushrooms, sliced
• 1 red pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 3 tablespoons olive oil
• salt and pepper
• butter, for greasing pan

Recipe

• 1 preheat oven to 350 degrees.
• 2 slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
• 3 salt and pepper breast on both sides to taste.
• 4 heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
• 5 now add spinach and basil leaves until spinach softens.
• 6 remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
• 7 place equal amounts of mixture on the breast and roll the breast. secure with toothpick or string.
• 8 grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.