Stuffed Chicken Breast With Veggies And Sun-Dried Tomato - cooking recipe

Ingredients

6 chicken breasts
8 ounces spinach, chopped
8 ounces feta cheese
8 sun-dried tomatoes
6 large fresh basil leaves, fresh and large sliced
8 ounces mushrooms, sliced
1 red pepper, chopped
1 onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
salt and pepper
butter, for greasing pan

Preparation

Preheat oven to 350 degrees.
Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
Salt and pepper breast on both sides to taste.
Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and saute until mushrooms and onions soften.
Now add spinach and basil leaves until spinach softens.
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.
Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.