4 boneless, skinless chicken breasts
1/2 lb. feta cheese
1/4 cup California Sun Dry Tomatoes (Julienne Cut or Halves, sliced)
1/3 lb. prosciutto, thinly sliced
4 cloves garlic, minced
Salt and pepper
Pound chicken breasts until 1/4 inch thick. Sprinkle with salt and pepper to taste.
Chop prosciutto, reserving 4 slices.
Mix chopped prosciutto, tomatoes, feta and garlic together. Spoon stuffing into center of each chicken breast and roll. Wrap prosciutto slices around each chicken breast roll.
Cook at 450 degrees for 15 -18 minutes. Top with feta cheese and tomatoes or your favorite white sauce.
Serves 4.
