8 large pieces of sun dried tomatoes, sliced in strips
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons fresh chopped parsley
1 clove minced garlic
2 tablespoons capers
1/2 teaspoon pepper
2 tablespoons pine nuts
1/3 cup butter
2/3 cup sliced shallots
1 cup white wine
Pound chicken breast between 2 pieces of plastic wrap to 1/4 inch thickness. Combine cheeses, egg, half of your tomatoes, parsley, garlic, and pepper in medium bowl and blend well. Divide cheese mixture evenly between chicken breast and spread to 1 inch of the edges. Sprinkle with pine nuts and capers. Roll up chicken and secure with two toothpicks.
Melt butter in large skillet over medium-high heat and add chicken rolls. Cook until golden on all sides, and remove chicken and keep warm. Add shallots and tomato strips to skillet,cook and stir over low heat 2 mins. Blend in broth and wine, cook another 3 mins. Return chicken rolls to skillet and cover, cooking 15 minutes or until tender. Flip one time and spoon sauce over chicken during the final cooking minutes.
Garnish as desired. Goes nicely with herb brown rice and grilled asparagus.
~Enjoy!~
