Shelly's Recipe

MEDITERRANEAN FESTIVE CHICKEN

Category: Chicken

6 boneless chicken breast halves, skin removed
1/4 C ranch dressing
1 package (8 oz) cream cheese, softened
1 package (3 oz) sun-dried tomatoes, chopped, softened in boiling water, and drained
1/3 C grated fresh Parmesan cheese
1/4 C sliced, ripe pitted olives
1 clove garlic, minced
6 fresh basil leaves
1/2 C Italian-style bread crumbs
lemon slices and additional fresh basil leaves, for garnish

Place chicken between two sheets of waxed paper and flatten to 1/4-inch thickness with a meat mallet. Place chicken in a shallow dish and pour the ranch dressing over the pieces, turning to coat. Marinate for 1 hour.

Meanwhile, place cream cheese, tomatoes, Parmesan, olives, garlic, and basil in a food processor, and process until smooth. Chill for 1/2 hours. Remove chicken breasts from the marinade.

Place 1-1/2 tablespoons of cream-cheese filling in the center of each breast. Roll up and secure with toothpicks. Coat each stuffed breast with bread crumbs mixture. Place chicken, seam side down, in an ungreased 13x9-inch baking dish. Bake at 375 degrees for 45 minutes. Serves 6