Sun-dried Tomato Pesto And Feta Stuffed Chicken Breasts

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 chicken breasts
• 4 sun-dried tomatoes, sliced in half
• 3 tablespoons sun-dried tomato pesto
• 80 -100 g feta cheese, sliced (depending on size of breasts)
• 4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Recipe

• 1 pre-heat oven to 180 degrees celsius.
• 2 slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• 3 spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• 4 place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 min's or until cooked through.