Stuffed Chicken Breast Raffeale

There used to be a restaurant in Pittsburgh called Raffeale's. They had this wonderful chicken recipe that a friend managed to get from the head chef. If you want a rich, wonderful Italian entree, this is it!

• Ready In: 45 mins
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 4  boneless skinless chicken breasts, split and pounded to 1/4-inch thick
• 4  tablespoons unsalted butter, melted
• 1 1⁄3 cups feta cheese
• 4  pieces hot sausage, cooked, split lengthwise
• 2  cups spinach, sauteed in butter
• 8  slices provolone cheese (thin)
• 4  slices tomatoes
• 8  pieces  roasted red peppers
• 2  cups bechamel sauce
• 2  cups  marinara sauce

• bechamel sauce

• 2  cups heavy cream
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 4  teaspoons dried basil
• 1  teaspoon parsley flakes
• 1  cup unsalted butter
• 6  tablespoons flour

Directions

1. Preheat oven to 350 degrees.
2. Place half of the split breasts on top of the melted butter.
3. in a baking dish. Lay the feta cheese, sausage, spinach, provolone, cheese, tomato and roasted peppers over chicken. Place the other half of the chicken breast on top; cover with the bechamel sauce. Bake 25-30 minutes at 350 degree, or until cooked through. Top with spaghetti sauce and serve immediately over your favorite pasta.
4. Bechamel directions.
5. in a saucepan, whisk together the first five ingredients until well incorporated. Add the butter and flour alternately, a little at a time. Continue whisking over medium heat until the mixture thickens.