Stuffed Chicken Breasts

Servings people

Ingredients

6 boneless skinless chicken breast halves pounded flat, 6-oz.
2 1/2 tablespoons olive oil divided
6 basil leaves
7 ounces sun-dried tomatoes drained and chopped, divided
6 ounces low-fat Mozzarella cheese shredded
1/2 teaspoon dried rosemary crushed
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
Wooden toothpicks optional

Instructions

Preheat oven to 375 degrees.
Coat one side of each flattened chicken piece with 1 teaspoon of oil then place one basil leaf on top of each piece.
In a small bowl, combine 1/2 cup of chopped sun-dried tomatoes with the Mozzarella cheese, rosemary, oregano, salt and pepper; spoon an equal amount of this mixture on top of each basil leaf then carefully roll each chicken piece around the basil leaf and filling; secure with toothpicks if necessary.
Place chicken rolls in a casserole dish, seam side down; drizzle with remaining oil. Bake until golden brown.
Garnish with remaining chopped sun-dried tomatoes and serve.

Notes

SERVING SUGGESTION: Angel Hair pasta tossed with a little butter and grated Parmesan cheese; add a big salad on the side.

VEGETARIAN: Use non-breaded faux chicken patties instead of chicken.

KOSHER: Skip the cheese and use 6 ounces of non-dairy mayo instead.

GLUTEN-FREE: Make sure sun-dried tomatoes are gluten-free.

NUTRITION: Per serving: 402 Calories; 14g Fat; 52g Protein; 19g Carbohydrate; 4g Dietary Fiber; 114mg Cholesterol; 983mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Fat.
Points: 10

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