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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sun-Dried Tomato and Cheese Stuffed Chicken Breast Recipe

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This recipe for Sun-Dried Tomato and Cheese Stuffed Chicken Breast is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves 

4 oz. mozzarella cheese, cut into 4 equal slices 

3 tbsp. drained and chopped sun-dried tomatoes halves, packed in oil 

¼ cup all-purpose flour 

2 tbsp. vegetable oil 

2 cloves garlic, finely chopped 

1½ cups Marinara sauce 

¼ cup water 

Directions:
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 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 spinach.

 

 

 

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