Chicken Breasts Sauteed with Sun-Dried Tomatoes Recipe

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Ingredients

4 whole boneless skinless chicken breast
10 sundried tomatoes
15 oz ricotta cheese
1 C shredded mozzarella
1/3 C grated parmesan
1 egg, beaten
2 T chopped parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 T pine nuts
2 T currants
1/3 C butter
2/3 C sliced shallots
1 C chicken broth
1/2 C dry white wine

Preparation

Step 1

Pound chicken to 1/4" thickness. Chop enough tomatoes to make 1/3 cup. Slice remaining into strips. Combine cheeses, egg, chopped tomatoes, parsley, garlic and pepper in medium bowl. Blend well. Divide cheese evenly beween chickens. Spread to 1" of edges. Sprinkle with pine nuts and currants. Roll. Secure with toothpicks, making sure filling is entirely enclosed.

Melt butter in large skillet over medium-high heat. Add chicken rolls. Cook until golden on all sides. Remove and keep warm. Add shallots and tomato strips to skiller. Cook and stir over low for 2 minutes.

Blend in broth and wine. Cook 3 minutes. Return chicken to skillet. Cover; simmer 15-20 minutes, basting several times and turning once