Stuffed Chicken Breast With Veggies and Sun-Dried Tomato
Ready In: 50 mins
Serves: 6
Ingredients
- 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
Directions
- Preheat oven to 350 degrees.
- Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
- Salt and pepper breast on both sides to taste.
- Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
- Now add spinach and basil leaves until spinach softens.
- 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.
- Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
- Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.
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