Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato - cooking recipe

Ingredients

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

Preparation

Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to\"combine\" the flavors).
Put aside to cool.
In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
Toss until well mixed (this will be your \"stuffing\").
Lay a flattened piece of chicken breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place chicken breast \"roll\" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
Preheat oven to 350\u00b0F.
Cook for about 35 minutes or until the internal temperature reaches 180\u00b0F.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with chopped green onion and serve hot.