Ingredients
4 large boneless chicken breasts, I prefer free-range
3 shallots, minced
3 toes garlic, minced
1 tablespoon olive oil
1/2 cup dry white wine
1 bunch fresh basil, chopped
1 cup sundried tomatoes
1/2 cup pinenuts, roasted
1/2 cup shredded romano cheese
1 cup fresh mozzarella cheese
salt and pepper to taste
Preparation
preheat oven to 375 Mince shallots and garlic and sauter in olive oil in medium sauter pan until soft, but not carmelized. Finely chop sun dried tomatoes and rehydrate with white wine, add to shallots and garlic. Chop fresh mozzarella and combine in bowl garlic and shallot mixture, sundried tomatoes, basil, romano cheese, fresh mozzarella, and toasted or roasted pine nuts, salt and pepper to taste. refrigerate for up to 1 day At thickest end of chicken breast, insert knife to make a small hole. Use your finger to widen the hole on the inside of the breast. Stuff cheese mixture into hole and arrange in oven ware and roast for 35 to 40 minutes, or until chicken is no longer pink.
