Stuffed Chicken Breast with Brie, Basil and Sundried Tomato
6 chicken breasts, boneless with skin
6 oz. Brie cheese, sliced
12 fresh basil leaves
12 sundried tomatoes, rehydrated
salt and pepper
Preheat oven to 350F. Using a sharp knife, slice lengthwise across each chicken breast. Inside each slit, place a slice of Brie, 2 leaves of basil and 2 sundried tomatoes. Place chicken in a roasting pan or on a baking sheet and season with salt and pepper. Roast chicken for 25 minutes, until juices run clear. Don't worry if some cheese runs out onto the pan; just spoon it over the chicken when serving.