Woah, That'S A Long Name...Stuffed Chicken Breasts

• 3 ounces Laughing Cow light swiss cheese, unwrapped (4 wedges)
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 3/4 teaspoon garlic, minced
• 2 (5 ounce) boneless skinless chicken breasts
• 6 tablespoons pomegranates, chipotle sauce (Tastefully simple sells it, or use a similar-type sauce or marinade)
• cooking spray

1. Preheat the oven to 400 degrees F.
2. In a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (I find that using the back of a fork is easiest).
3. If your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
4. Set the small bowl aside.
5. Place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
6. Using a meat mallet, pound the chicken to about 1/4-inch thick. Repeat with the other chicken breast.
7. Line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
8. Spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
9. Secure with two toothpicks, if necessary.
10. Bake at 400 degrees F for 20-25 minutes or until chicken is cooked in the center.
11. Take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 Tablespoons sauce or marinade over each chicken "roll" to serve.

swiss cheese, chives, oregano, parsley, dried basil, garlic, chicken breasts, chipotle sauce, cooking spray

Taken from www.food.com/recipe/woah-thats-a-long-name-stuffed-chicken-breasts-467414 (may not work)