Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

• chicken breasts↗6
• spinach↗8 ounces

  chopped

• feta cheese↗8 ounces
• sun-dried tomatoes↗8
• large fresh basil leaves↗6

  fresh and large sliced

• mushrooms↗8 ounces

  sliced

• red pepper↗1

  chopped

• onion↗1

  chopped

• garlic cloves↗4

  chopped

• olive oil↗3 tablespoons
• salt and pepper
• butter↗

  for greasing pan

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.

3. 3

   Salt and pepper breast on both sides to taste.

4. 4

   Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.

5. 5

   Now add spinach and basil leaves until spinach softens.

6. 6

   Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.

7. 7

   Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.

8. 8

   Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.