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1
Wash and pat the chicken breast dry.
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2
Butterfly the breasts and place a piece of plastic wrap over the chicken.
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3
With a meat mallet, pound the breasts until theyre about 1/8 of an inch thick.
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4
Season with salt and pepper.
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5
Repeat until all of the chicken breasts are done.
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6
Preheat your oven to 400 degrees.
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7
In a pan, add 2 Tbsp.
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8
of butter, slice the onion and garlic and cook over medium heat.
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9
Throw in the boxes of mushrooms and saute.
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10
Roughly chop the sun dried tomatoes and add to the pan.
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11
After cooking for about 8 minutes, add the white wine.
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12
Allow this mix to cook for 15 minutes.
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13
on medium heat.
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14
Add the milk and blend well.
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15
Remove from heat and add this mixture to a mixing bowl.
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16
Crumble the feta and add to the mix.
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17
Add the Parmesan and 1/2 cup of the bread crumbs too.
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18
Blend well.
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19
Now take your chicken and form pockets by fastening each side with toothpicks.
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20
Spoon a generous amount of the filling in the pocket.
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21
In a shallow dish, combine the flour, remaining bread crumbs, salt, and pepper and blend well.
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22
Lightly dredge the chicken in this mix and place in a baking sheet.
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23
Repeat until all the chicken is done.
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24
Take the remaining butter and melt.
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25
Pour over the chicken and put in the oven.
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26
Bake for 35-40 minutes.
