Sun Dried Tomato and Italian Cheese Stuffed Chicken Breast

Rosemary Medley Potatoes

 This recipe will take a little time to prepare. But, the time taken is well worth the effort. On this night we served the stuffed chicken with Rosemary Medley Potatoes and steamed green beans.

Description:
Chicken breast coated with bread crumbs, stuffed with sun dried tomatoes and Italian cheese.

Ingredients:
4 small chicken breast, pounded thin
6 tablespoons of sun dried tomatoes (use the type packed in oil, not dried.)
Italian cheese blend
1 1/2 cup bread crumbs
2 eggs, beat
1 cup milk
olive oil - enough to coat pan
2 tablespoons butter
toothpicks


Directions:

Put the breast in a plastic bag and pound the chicken breast very thin. Not too thin, though. You don't want to tear the breast apart. You want them to be about 1/4 inch thick. Once the breast are pounded thin season both sides with salt and pepper (I'll post my own seasoning soon) and turn them  ugly side up. The ugly side is the side where you can see the texture of the chicken. You will notice that one side is very smooth. Next, put  1 1/2 tablespoons of sun dried tomatoes in the middle of each breast. Then add about 1 1/2 tablespoons of cheese. Add more if you desire. The only thing you have to remember is that you have to close up the breast. (In case you haven't noticed the two breast I used were HUGE! They were enough for 4 servings.)

When the stuffing is in the middle of the breast roll up the ends of the chicken slightly then roll the long sides together. Think of how a burrito is wrapped as you do this. Use the toothpicks to secure the pieces together. You want to get it as tight as possible so that the stuffing won't come out.

Begin to preheat the oven to 350 degrees. Also, begin to heat a pan on the stove top to medium high heat. While pan is heating you will roll the breast in the beaten egg mixture, then in the bread crumbs. You want the breast fully coated with the bread crumbs. Once coated sit to the side.

Add olive oil and two tablespoon of butter to the pan and place the chicken breast in the pan gently. You don't want it to fall apart before it sears. You want to brown the breast on all sides. Once browned on all sides remove and put in a baking pan. Bake in the oven for 30 minutes or until juices run clear. After baking you should remove the toothpicks.

Now, it's time to plate up. As I said before, we served this dinner with Rosemary Medley Potatoes and steamed green beans.

I hope you enjoy the recipe. Feel free to leave comments.