Stuffed Sun-dried Tomato, Feta, and Mushroom Chicken

Wash and pat the chicken breast dry. Butterfly the breasts and place a piece of plastic wrap over the chicken.

With a meat mallet, pound the breasts until they’re about 1/8 of an inch thick. Season with salt and pepper. Repeat until all of the chicken breasts are done.

Preheat your oven to 400 degrees.

In a pan, add 2 Tbsp. of butter, slice the onion and garlic and cook over medium heat.

Throw in the boxes of mushrooms and saute.

Roughly chop the sun dried tomatoes and add to the pan.

After cooking for about 8 minutes, add the white wine. Allow this mix to cook for 15 minutes. on medium heat.

Add the milk and blend well. Remove from heat and add this mixture to a mixing bowl. Crumble the feta and add to the mix. Add the Parmesan and 1/2 cup of the bread crumbs too. Blend well.

Now take your chicken and form pockets by fastening each side with toothpicks. Spoon a generous amount of the filling in the pocket.

In a shallow dish, combine the flour, remaining bread crumbs, salt, and pepper and blend well. Lightly dredge the chicken in this mix and place in a baking sheet. Repeat until all the chicken is done.

Take the remaining butter and melt. Pour over the chicken and put in the oven. Bake for 35-40 minutes.