Cheese Stuffed Chicken Breasts - cooking recipe

Ingredients

4 large boneless skinless chicken breasts
1 tablespoon butter
1 tablespoon olive oil (for browning chicken)
1 tablespoon oil (to saute onion & garlic)
Stuffing
1 small onion, finely chopped
1 clove garlic, minced
1/3 cup olive
1/3 cup oil-packed sun-dried tomato, chopped (optional)
2 tablespoons chopped fresh parsley
1 -2 tablespoon finely chopped fresh basil
1 1/2 cups shredded marble cheese
1 pinch cayenne pepper
Sauce
1/2 cup chicken broth
1/2 cup white wine or 1 cup broth
2 tablespoons chopped fresh parsley
1 finely chopped green onion
pepper

Preparation

In a large non-stick frying pan over med.
heat, saute onion and garlic in 1 tbsp.
of oil until soft (about 3-4 min.) Cool.
Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
With a rolling pin or meat pounder, flatten chicken breasts.
Divide stuffing equally in the centre of each breast.
Tightly roll chicken around the stuffing, tucking in the ends.
Seal with toothpicks.
In the same frying pan, add 1 tbsp.
each of olive oil and butter.
Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
Reduce heat to med-low; cover pan and simmer for 10 min.
turning occasionally.
Remove chicken from pan and keep warm.
Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.