Friday, February 16, 2007

Stuffed Chicken Breasts

4 boneless, skinless chicken breasts, pounded flat
4 basil leaves
1 Tbsp. oil

Drizzle oil on one side of each breast and lay basil leaf on top of oiled side.

In small bowl combine:

1/2 cup chopped sun dried tomatoes
4 oz mozzarella cheese, shredded
1/3 tsp. rosemary
1/3 tsp. oregano
Salt and pepper to taste

Spoon equal amounts of this filling on top of each basil leaf. Carefully roll the edges of the chicken breast around the filling and secure with toothpick. Place seam side down in baking dish. Drizzle with a little more oil and bake at 375 for 30-40 minutes.

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