Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

Ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 1 medium red bell pepper, diced
• 6 garlic cloves, minced
• 5 large sun-dried tomatoes, diced
• 1 teaspoon thyme
• 8 ounces feta cheese, crumbled finely
• 1/2 cup breadcrumbs (I use Italian style)
• olive oil
• salt
• pepper
• toothpicks (or Butcher String)
• green onion, chopped (for garnish)

Directions

1. 1

   Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).

2. 2

   Put aside to cool.

3. 3

   In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.

4. 4

   Toss until well mixed (this will be your "stuffing").

5. 5

   Lay a flattened piece of chicken breast on a cutting board or your counter.

6. 6

   Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.

7. 7

   Secure it with a toothpick or butcher string.

8. 8

   Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.

9. 9

   Preheat oven to 350°F.

10. 10

    Cook for about 35 minutes or until the internal temperature reaches 180°F.

11. 11

    I guess you could try it on a grill, but I never attempted it yet!

12. 12

    Garnish with chopped green onion and serve hot.