Mushroom And Tomato Stuffed Chicken
•3 boneless, skinless chicken breasts
•6 oz. mozzarella, sliced
•1/2 (8 oz.) jar sun-dried tomato halves
•1 cup cremini mushrooms, sliced
•1/2 cup pitted kalamata olives
•1 tablespoon extra-virgin olive oil, plus extra for filling
•1 sprig rosemary, de-stemmed
•1/2 teaspoon dried oregano
•1/2 teaspoon dried basil
•kosher salt and freshly ground pepper, to taste
1.Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray.
2.Cut chicken breasts in half horizontally (as though you were going to butterfly them, but slice all the way through), place between 2 layers of plastic wrap and pound chicken out to 1/4-inch thickness. Season all sides with salt and pepper.
3.Heat olive oil in a medium pan over medium-high heat and sauté mushrooms and rosemary until softened and browned. 5-7 minutes.
4.Transfer mushrooms, rosemary and cooking juices to food processor and add olives and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato packing oil, oregano and basil.
5.Pulse mixture for 10 seconds, or until semi-smooth, but still grainy. Add more olive oil if mixture needs to be smoother.
6.Spoon 1/2-1 tablespoon tomato mixture onto each piece of chicken breast, top with 1 slice mozzarella (shredded into pieces) and roll chicken into a little log. Transfer chicken logs, seam side down, to baking sheet.
7.Top chicken with another slice of mozzarella, remaining sauce and 1 tomato half.
8.Place in oven and bake for 20-25 minutes, or until chicken is cooked through and no longer pink.
9.Remove from oven and let rest 5-7 minutes before serving.