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.