Roasted Red Pepper and Sun Dried Tomato Stuffed Chicken Breasts

Roasted Red Pepper and Sun Dried Tomato Stuffed Chicken Breasts

2 boneless, skinless chicken breasts

2 tablespoons roasted red pepper, well drained and diced

1 tablespoon sun-dried tomatoes (not in oil), diced

4 pitted kalamata olives, minced

2 ounces fontina cheese, grated
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
1/2 teaspoon dried basil
1/2 tablespoon olive oil
1/2 tablespoons butter

Preheat oven to 375 degrees.
Make a pocket in each chicken breast by taking a small sharp knife and carefully cutting into the side of the breast, working to make a large deep pocket. It helps to hold your hand flat on the top of the breast while doing this.

Combine the remaining ingredients except the 1/2 tablespoon each of olive oil and butter; mix to blend well. Stuff each chicken breast with the filling. I found that by turning the chicken breast up on its side allowing the pocket to face upwards, like a cup, that it made stuffing it a bit easier. Don't overfill.
Take a 6" bamboo skewer and carefully "sew" the opening together with about 4 "stitches". Season the outside of the chicken with salt and pepper.

Heat the olive oil and butter in a medium oven proof skillet over medium to medium heat. Add the chicken, outside part down (or what would have been the skin side), and cook for 5 minutes, or until well browned. Turn the chicken over and place the skillet in the oven and bake for 15 minutes or until the chicken is cooked through.

Remove skillet from oven, and place chicken on individual plates. Remove skewer before enjoying.