Sun-Dried Tomato & Cheese Stuffed Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 ounces fontina or mozzarella cheese, cut into 4 equal slices
• 3 Tbsp. drained and chopped sun-dried tomatoes halves, packed in oil
• 1/4 cup all-purpose flour
• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 2 cloves garlic, finely chopped
• 1-1/2 cups Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/4 cup water

Directions

1. Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
2. Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.