Sun-Dried Tomato and Basil Stuffed Chicken Breasts
4 Crescent chicken breasts
4 Mozzarella Cheese, Sun-Dried Tomato & Basil wedges
1/4 cup Tomato and Basil feta cheese crumbles
1/4 cup sun-dried tomatoes packed in oil, chopped
1/4 cup chopped fresh basil
salt & pepper
extra virgin olive oil
Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Combine Laughing Cow wedges, feta cheese, sun-dried tomatoes, and basil in a bowl then divide mixture into fourths and stuff a quarter of the filling into each pocket. Close pockets with toothpicks then brush both sides of the chicken with extra virgin olive oil and season lightly with salt and pepper.
Heat a skillet over medium heat then saute chicken for 4-5 minutes a side, or until cooked all the way through. Remove toothpicks then serve.