Stuffed Chicken Breast
From gwoman
-4 thin breasts of chicken
-Ricotta cheese
-Sun-dried tomatoes
-Fresh basil leaves
-2 cloves of garlic
-2 small, brown mushrooms
-Olive oil
-Seasoning: thyme, marjoram, rosemary, black pepper, onion salt
Instructions: (Just a warning, but I'm a do-it-as-I-go kind of cook)
Pound the chicken breasts until they've flattened out enough so you'll be able to wrap it over the filling. Put the ricotta and diced sun-dried tomatoes, garlic, and basil leaves into a blender. You can add some onion salt, pepper, or a bit of the other seasonings if you like, but I prefer them on the outside. Blend the ingredients until well mixed and to your texture preference. Dollop a couple big spoonfuls of this onto the center of each breast, smoothing it out to form a nice layer. Now roll the breast over itself, almost like a pig in a blanket.
Preheat your oven to 450F. Place the breasts on a baking sheet and poor enough olive oil over them to give a good, protective cover, probably a tablespoon or so depending on the size of the breast. Now you can season the breasts to taste; I used thyme, marjoram leaves, rosemary, and crushed black pepper. Total baking time is 25 minutes, but about 4 minutes before it's finished, sprinkle the breasts with diced mushrooms for a little more flavor and texture. Let cool for 3-5 minutes before serving.