Ashley's Basil and Reta Stuffed Chicken

Basil and Feta Stuffed Chicken

4 Chicken Breasts, pounded to about ½ inch thick

Olive Oil

2 cups sliced mushrooms

¼ cup finely diced white onion (bigger than minced)

1 garlic clove, grated

About 6 sun dried tomatoes from vacuum pack, sliced

6 oz artichoke hearts in water, chopped (if marinated or in oil just rinse thoroughly)

¾ cup FAT FREE Feta cheese (trust me it is YUMMY)

1 TBSP Dried Basil

Salt and Pepper to taste

For Sauce:

2 TBSP Butter

2 TBSP Flour

¼ cup milk

1 cup chicken stock (about)

1/3 cup Parmesan cheese

½ TBSP Basil

In olive oil sauté mushrooms, white onion, and grated garlic. After they are all soft remove 1/2 cup mushrooms and reserve for sauce. Then add the sliced sun dried tomatoes and sauté for about a minute. Remove from heat and add the chopped artichoke hearts and allow to sizzle a little bit. Place in bowl, add Feta and ½-1 TBSP Basil (just eyeball it), and season with salt and pepper to taste.

Place the Feta mixture on the top of the chicken and roll up. Place two toothpicks in the top and bake at 350 degrees for 30 minutes.

For the Sauce:

Melt butter in saucepan and whisk in the flour. Then pour in milk, chicken stock, parmesan, and basil. Continue thinning out with stock until desired consistency. Add ½ cup sautéed mushrooms.

After pulling the chicken out of the oven pour the sauce over the top and devour…quickly!