Mushroom and Tomato Stuffed Chicken

By á-47644

Chicken

Ingredients

• 3 Boneless, skinless chicken breasts
• 6 oz. mozzarella, sliced
• 1/2 (8 oz.) jar sun-dried tomato halves
• 1 cup cremini mushrooms, sliced
• 1/2 cup pitted kalamata olives
• 1 tablespoon extra virgin olive oil, plus extra for filling.1 sprig rosemary, de-stemmed
• 1/2 teaspoon dried oregano
• 1.2 teaspoon dried basil
• kosher salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 350 degrees and lightly grease a baking sheet with non-stick spray
Cut chicken breasts in half horizontally (as though you were going to butterfly them, but slice all the way through, place between 2 layers of plastic wrap and pound chicken out to 1/4 inch thickness. Season all slices with salt and pepper.
Heat olive oil in a medium pan over medium-high heat and sauté mushrooms and rosemary until softened and browned 6-7 minutes
Transfer mushrooms, rosemary and cooking juices to food processor and ass olives and 4-5 tomato halves. Pour in 2 teaspoons sun-fried tomatoes packing oil, oregano and basil
Pulse mixture for 10 seconds, or until semi-smooth, but still grainy. Add more olive oil if mixture needs to be smoother.
Spoon 1 1/2 tablespoons tomato mixture onto each piece of chicken breast top with 1 slice mozzarella (shredded into pieces)and roll chicken into a little log.
Transfer chicken logs, seam side down, to baking sheet.
Yop chicken with another slice of mozzarella, remaining sauce and 1 tomato half,
Place in oven and bake for 20-25 minutes, or until chicken is cooked through and no longer pink.
Remove from oven and let rest 5-7 minutes before serving