Creamy Three Cheese Chicken With Basil

• 4 chicken breasts (pounded thin)
• filling:
• 1 cp. Ricotta cheese
• 1/2 cp.shredded Mozzerella
• 1/4 cp. Romano cheese
• salt and pepper to taste
• sauce:
• 1 1/2 cps. grape tomatoes
• 2-3 cloves of garlic
• 1 cp. chopped mushrooms
• 4-5 basil leaves
• 4 TB.olive oil
• 1 cp.heavy cream
• 1/4 cup chicken stock
• salt and pepper to taste

1. Pound chicken breasts until thin. Set aside.
2. Combine the Ricotta,Mozzerella and Romano. Salt and pepper to taste. Divide the mixture amongst the pounded chicken breasts. Roll up and secure with a toothpick. Saute in a hot pan with a TB. of olive oil, for about 4-5 minutes per side,or until lightly browned. Finish in a preheated 375 oven, for 15 minutes.
3. Sauce:
4. Saute chopped garlic and mushrooms on medium high in remaining olive oil, until lightly carmelized. Add grape tomatoes and chopped basil.Saute until skins start to blister. Add heavy cream and stock.Gently cook over medium for an additional five minutes, or until thick.
5. Salt and pepper to taste.
6. Place chicken on a serving plate and spoon mixture over top.
7. Enjoy!

chicken breasts, filling, ricotta cheese, mozzerella, romano cheese, salt, grape tomatoes, garlic, mushrooms, basil, tbolive oil, cpheavy cream, chicken stock, salt

Taken from www.epicurious.com/recipes/member/views/creamy-three-cheese-chicken-with-basil-1207411 (may not work)