Tomato Basil & Goat Cheese Stuffed Chicken

Ingredients:

• 2 large chicken breast cutlets (Sliced very thin or pounded out very thin)
• 4-5 fresh basil leaves, chopped
• 1/4 cup of sun dried tomatoes, chopped into small pieces
• 2 oz. of fresh goat cheese
• 1/2 tsp. of garlic powder
• 1 tsp. of olive oil
• 1/2 tsp. of ground black pepper

Coating:

• 1/2 cup of plain bread crumbs
• 1 tsp. of dried oregano
• 1 tsp. of garlic powder
• 1/2 tsp. of ground black pepper
• 1 large egg

Directions:

1. Preheat oven to 400 degrees. In a small bowl, combine the chopped basil leaves, sun dried tomatoes, goat cheese, garlic powder, olive oil, and pepper. Stir the ingredients together until they are well incorporated (it should look like a compound butter). 

2. Spread half of the cheese mixture in the center of each of the chicken cutlets leaving about half an inch of space from the border. Next roll the chicken to completely cover the cheese, using toothpicks to secure.

3. Stir the bread crumbs, oregano, garlic powder, and pepper together in a small bowl. In another small bowl, crack the egg and whisk until smooth. Dip each chicken breast into the egg and then into the bread crumb mixture.

4. Place chicken breasts onto a greased cookie sheet. Bake for 25-30 minutes or until the chicken reaches 165 degrees. Remove tooth picks from chicken. Enjoy!!

**Sides: roasted okra and whole wheat bread**