Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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