Sun-Dried Tomato Stuffed Chicken Breasts

This is like a summer in Italy wrapped up in a chicken breast. Pull these out of the freezer for an elegant supper in no time…

This recipe makes 16 stuffed chicken breasts.

Ingredients:

• 16 boneless, skinless chicken breast halves, pounded to 1/4″ thickness
• 16 large fresh basil leaves
• 4 tablespoons olive oil
• 2 cups chopped sun-dried tomatoes
• 16 ounces ricotta cheese
• 2 teaspoons rosemary
• 2 teaspoons oregano
• salt and pepper to taste

Directions

1. Coat one side of each flattened chicken breast with olive oil. Place one basil leaf on the oil-coated side of each breast.
2. In a bowl, combine sun-dried tomatoes, ricotta cheese, rosemary, oregano, salt, and pepper. Mix well.
3. Spoon equal amounts of tomato-ricotta filling on top of the basil leaf side of each chicken breast.
4. Carefully roll the edges of each breast around the basil leaf and filling. Secure with toothpicks if needed.
5. Place in a plastic food container seam side down. Label the container with the recipe title and date.

To serve:
1. Remove desired amount of chicken breasts from the freezer and defrost in the refrigerator.
2. Preheat oven to 375°. Place in a casserole dish seam side down. Brush or drizzle with olive oil. Bake until golden brown and meat is no longer pink, approximately 35-45 minutes.