Sundried Tomato Stuffed Chicken

This pretty dish is simple to make, but elevated in appearance and full of flavor.

Sundried Tomato Stuffed Chicken

Ingredients

• 2 boneless skinless chicken breasts, butterflied
• 1/4 cup sundried tomatoes, finely chopped
• 2 tbsp fresh basil, chiffonade
• 2 tbsp shredded parmesan

Preheat oven to 425F.

Place the butterflied chicken under a sheet of plastic wrap. Using a mallet, pound chicken to an even thickness of about 1 inch. Season the chicken on both sides with salt and pepper

In a bowl, combine all remaining ingredients. Split the mixture in half. On one half of the chicken, line with the tomato mixture. Fold the chicken breast over to cover the tomato mixture. Using about 3 toothpicks, secure the side of the breast. 

Line a baking sheet with foil and coat with non-stick spray. Place the chicken breasts on the pan and bake for 22 minutes.

Serves 4

Notes from the Chef:

-Serve alongside pasta or risotto for a complete meal.