Chicken Stuffed with Basil and Sun-Dried Tomatoes

Boneless, skinless chicken breasts are a great lean protein and a staple in this kitchen.  But they can get old when you eat them over and over.  How can you spruce up boring old chicken breasts?  Stuff them!

I've done Cordon Bleu-ish Chicken stuffed with ham and cheese, Chicken Stuffed with Feta and Sun-Dried Tomatoes, and Chicken Saltimbocca (can we say "prosciutto, YUM!"?).  Today I was admiring my beautiful little basil plant with its luscious green leaves, and I decided to use them to stuff tonight's chicken breasts.  Deee-lish!

Chicken Stuffed with Basil and Sun-Dried Tomatoes

Ingredients:

• PAM
• 4 medium chicken breasts, boneless and skinless, all visible fat removed
• 4 teaspoons sun-dried tomatoes, drained (chopped, sliced or whole, it doesn't matter)
• 8 - 12 fresh large basil leaves, washed and dried
• Tastefully Simple Seasoned Salt

Directions:

• Preheat oven to 350 degrees F.  Spray a baking pan with PAM.
• Butterfly the chicken breasts.  (Pound them out to 1/4" thickness if you desire.)
• Open up the breasts and layer each one with a teaspoon of sun-dried tomatoes and 2 - 3 basil leaves. 
• Close up the breasts and sprinkle both sides with TSSS.  
• Tlace the stuffed breasts in the sprayed baking pan.
• Bake until cooked through, approximately 25-30 minutes.