Sun-Dried Tomato & Cheese Stuffed Chicken Breasts Recipe | Yummly
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Sun-dried Tomato & Cheese Stuffed Chicken Breasts

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Sun-dried Tomato & Cheese Stuffed Chicken Breasts

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  • 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
  • 4 oz. shredded mozzarella cheese (cut into 4 equal slices)
  • 3 Tbsp. sun-dried tomatoes (drained and chopped, halves, packed in oil)
  • 1/4 cup all-purpose flour
  • 2 Tbsp. Bertolli® Classico Olive Oil
  • 2 cloves garlic (finely chopped)
  • 1 1/2 cups bertolli vineyard premium collect marinara with burgundi wine sauc
  • 1/4 cup water
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    1. Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
    2. Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.
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