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)
toothpick (or Butcher String)
green onion, chopped (for garnish)
1 Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to”combine” the flavors).
2 Put aside to cool.
3 In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4 Toss until well mixed (this will be your “stuffing”).
5 Lay a flattened piece of chicken breast on a cutting board or your counter.
6 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.
7 Secure it with a toothpick or butcher string.
8 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.
9 Preheat oven to 350°F.
10 Cook for about 35 minutes or until the internal temperature reaches 180°F.
11 I guess you could try it on a grill, but I never attempted it yet!
12 Garnish with chopped green onion and serve hot.