Stuffed Chicken

I've been on the look out for quick and easy meals this summer. This one from Elly Says Opa! fits the bill and is really tasty.

Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella

2 boneless/skinless chicken breasts
6-8 kalamata olives, pitted and chopped
3 Tbsp. sundried tomatoes, sliced
2 slices mozzarella or provolone cheese (I like feta)
1/4 cup flour
1/4 tsp. thyme
salt and pepper
2 tsp. olive oil
2 Tbsp. chicken broth
2 Tbsp. white wine

Preheat the oven to 350.

Cut a pocket into your chicken breasts and fill each one with the sundried tomatoes, kalamata olives, and a slice of mozzarella cheese.

Mix together the flour with salt and pepper and the thyme.  Lightly dredge the chicken breasts in the flour mixture.

Heat an oven-proof skillet over medium heat and add the oil.  Once smoking, add the chicken breasts and sear, about 2 minutes per side.  Place the pan in the oven until chicken is cooked through, about 15 minutes.

Remove the chicken from the skillet and place the pan on the stovetop over medium heat.  Add the chicken broth and wine, scraping up the browned bits and reducing the liquid by half.  Spoon the sauce over the chicken breasts.

*I've made this with chicken breasts and tenders both of which I pounded fairly thin, put the fillings on one half and then folded the chicken over the top. That way the chicken is thin and tender. Mmmm!