Mushrooms & Sun Dried Tomato Stuffed Chicken

Today’s dinner is one that allowed me to use up random ingredients… although it seems like every dinner feels that way! Armed with mushrooms, mozzarella cheese, sun dried tomatoes and fresh basil, dinner became a mixture of these ingredients stuffed in chicken breasts. I served this with a side of pasta, oven roasted asparagus and baby arugula salad.

2 boneless, skinless chicken breasts
1-2 fresh basil leaves
1/2 cup fresh mushrooms, chopped
1/4 cup shredded mozzarella cheese
1-2 tablespoons sundried tomatoes
salt & pepper to taste
garlic salt to taste
1/4 cup breadcrumbs to coat

Preheat oven to 350 degrees.

Using a meat mallet, flatten your chicken breasts so they are easier to stuff. (I lay a sheet of plastic wrap over the chicken and pound until about 1/4 – 1/2 inch thick.)

In a small bowl, combine basil, mushrooms, cheese, sundried tomatoes and seasonings.

Place half of the mushroom mixture on each chicken breast.

Fold the chicken over itself and secure with toothpicks (if needed). Roll chicken in breadcrumbs to coat. Bake uncovered in preheated oven for 20-25 minutes until cooked or juices run clear.
Weight Watchers Point Value = 5 points per serving

I’ve also submitted this recipe to the Weekend Herb Blogging Event hosted by Haalo since the basil I used came from my Aerogarden! Be sure to check out the round up at the end of the week!