Stuffed Chicken Breast

Name: Stuffed Chicken Breast
Yield: 4
Ingredients: 2 boneless chicken breasts; 2 cloves of garlic, mashed; Juice of 1/2 lemon; Fresh oregano to taste; Salt to taste; 150g Provolone cheese, sliced; 100g sun-dried tomato; 1 egg, beaten; 1 cup all-purpose flour

1
2 boneless chicken breasts
2
2 cloves of garlic, mashed
3
Juice of 1/2 lemon
4
Fresh oregano to taste
5
Salt to taste
6
150g Provolone cheese, sliced
7
100g sun-dried tomato
8
1 egg, beaten
9
1 cup all-purpose flour

Ingredients

1
2 boneless chicken breasts
2
2 cloves of garlic, mashed
3
Juice of 1/2 lemon
4
Fresh oregano to taste
5
Salt to taste
6
150g Provolone cheese, sliced
7
100g sun-dried tomato
8
1 egg, beaten
9
1 cup all-purpose flour

Directions

1
Preheat the oven to 350°F
2
Divide each chicken breast in half
3
Season with garlic, lemon juice, oregano, and salt
4
Using a sharp knife, cut each breast in half without separating the parts
5
Stuff with Provolone cheese slices and sun-dried tomato
6
Close and secure with toothpicks
7
Dip in egg and then coat in flour
8
Place in a lightly greased baking dish and bake for 40 minutes or until the crust is golden brown.