
Prep Time | 20 Minutes |
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Cook Time | 10 Minutes |
Sun-Dried Tomato & Cheese Stuffed Chicken Breasts
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Ingredients
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 4 ounces fontina cheese [or mozzarella cheese], cut into 4 equal slices
- 3 Tbsp. drained and chopped sun-dried tomatoes packed in oil
- 1/4 cup all-purpose flour
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 2 cloves garlic
- 1 1/2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
- 1/4 cup water
Directions
- 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.
- 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.