Chicken Breasts Stuffed with Sun Dried Tomatoes and Cheese

This chicken was SO delicious!

I hope you give the recipe a try.

Tender, juicy and full of flavor.

The house smelled amazing as it baked in the oven, too!

We liked it so much I've already bought the ingredients so I can

make it again very soon!

Chicken Breasts Stuffed with 

Sun Dried Tomatoes and Cheese

5-6 boneless, skinless chicken breasts

1/2 c Italian cheese blend, shredded (fontina, provolone, etc)

1 small jar of sun dried tomatoes, diced, reserve the oil it is packed in.

salt and pepper

3 Tablespoons of pesto

Cut a pocket into the side of each breast.  

In a small bowl, combine the diced tomatoes, salt, pepper, pesto 

and cheeses.  If you don't have a blend of Italian cheese, any quality

white melting cheese will do,... or even feta would be good.

Stuff each breast with equal amounts of filling.

Pour the olive oil from the tomatoes in a large skillet and brown 

chicken breasts on both sides over high heat.  

Spread a little extra pesto on the tops,

if desired and place in a 350 degree oven, uncovered, for 20-30 

minutes.  Let rest 5 minutes before serving.  I spooned a little of the

flavored drippings from the skilled over each piece after plating them.  

This made enough for two separate meals for us.

It kept well in the refrigerator for several days and

warmed perfectly in the microwave on medium heat.

Enjoy!

♥