4 tablespoons chopped sun-dried tomatoes in olive oil
1 tablespoon regular olive oil (not extra virgin)
¼ cup white wine
1 teaspoon butter
salt and pepper
parsley for garnish (optional)
Instructions
In a small bowl, mix cream cheese and chopped sun-dried tomatoes together.
Carefully slice each chicken breast in half, but not all the way through. Open them up.
Spread cream cheese mixture on the chicken. Put basil leaves on top.
Close the chicken back and tie with kitchen twine. Sprinkle with some salt and pepper.
Heat up olive oil in a large, medium heat. Add stuffed chicken breasts in the pan. Let them cook for about 4-5 minutes on each side until golden brown.
Remove them to a serving plate. Deglaze the pan with white wine, scrape the brown bits from the bottom of the pan. Add a pinch of salt and pepper to taste. Let the sauce simmer and reduce about half.
Turn off the heat, add butter and stir until it melts into the sauce. Remove kitchen twine from the chicken. Pour the sauce on the chicken, garnish with parsley before serving.
Notes
You can also use turkey instead of chicken breasts.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/sun-dried-tomato-basil-and-cream-cheese-stuffed-chicken/