STUFFED CHICKEN BREASTS

Second course

1 1/2 lb chicken breasts
1/4 cup sun-dried tomatoes, packed in oil, drained and chopped
2 sprigs parsley, chopped
1/2 cup mozzarella, roughly chopped
1/4 cup of white wine
1/2 lb lettuce
3 tbsp Extra virgin olive oil
Salt and Pepper
Flour for dredging

Prepare the filling: In a bowl, combine the sun-dried tomatoes with parsley and mozzarella. Season with salt and pepper, mix well and set aside to marinate.
Cut chicken breasts in thin slices, about 1/4" thick.
Spread each slice with some of the filling, roll up and tie with butcher's string; you can also fold them like a pocket and secure with a toothpick.
Preheat oven to 350.
In a big non-stick skillet, warm the olive oil, dredge the rolls (or pocket) into the flour, shaking away the excess, and sautee until golden on all sides. Add the wine (or brandy) and let the alcohol evaporate. Remove skillet from heat
Arrange the rolls or pockets on a sheet of parchment paper or greased foil and close edges firmly but not too close to the meat. Pleace on a baking sheet and bake, on the center rack, for about 15 minutes.
Remove from the oven and serve immediately with fresh lettuce.
You can wait for the rolls to cool down slightly and slice each roll, not the pockets, into thick slices.

In summertime, you can use fresh basil instead of parsley. You can do the same recipe with fish fillets, too.

Serves 4.