Sun-Dried Tomato Pesto And Feta Stuffed Chicken Breasts

1. 1

   Pre-Heat oven to 180 degrees Celsius.

2. 2

   Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.

3. 3

   Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.

4. 4

   Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.