Ingredients:
4 boneless skinless chicken breasts, pounded thin
1 medium red bell peppers, 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 onions, chopped ( for garnish)
Directions:
Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to”combine” the flavors).
Put aside to cool.
In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
Toss until well mixed (this will be your “stuffing”).
Lay a flattened piece of chicken breast on a cutting board or your counter.
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.
Secure it with a toothpick or butcher string.
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.
Preheat oven to 350 F.
Cook for about 35 minutes or until the internal temperature reaches 180 F.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with chopped green onion and serve hot.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.