Sun-Dried Tomato Pesto And Feta Stuffed Chicken Breasts - cooking recipe

Ingredients

2 chicken breasts
4 sun-dried tomatoes, sliced in half
3 tablespoons sun-dried tomato pesto
80 -100 g feta cheese, sliced (depending on size of breasts)
4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Preparation

Pre-Heat oven to 180 degrees Celsius.
Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.