Stuffed chicken breasts with sun-dried tomatoes and cheese

Ingredients:

• 4 boneless, skinless chicken breast halves (about 600g)
• 110 g fontina or mozzarella cheese, cut into 4 equal pieces
• 3 tablespoons chopped sun-dried tomatoes in oil
• 1/4 cup flour
• 2 tablespoons of vegetable oil
• 2 cloves garlic, finely chopped
• 1.5 tbsp. marinara sauce with Burgundy wine (for example, Bertolli)
• 1/4 cup water

Preparation:

1. Using a knife, parallel to the cutting board, make a deep 5cm long cut in the center of each chicken breast half to create a pocket.
2. Evenly fill the pockets with cheese and sun-dried tomatoes, securing with wooden toothpicks. Season with salt and pepper if desired. Dredge the chicken breasts in flour.
3. Heat oil in a 12-inch skillet over medium-high heat and fry the chicken. Add the garlic and cook, stirring occasionally, for 30 seconds. Add the sauce and simmer, covered, for 6 minutes or until the chicken is cooked through. Remove the toothpicks.
4. Serve the chicken garnished with hot steamed escarole or spinach, if desired.