Stuffed Chicken Breasts With Hearty Tomato Sauce

• 4 boneless skinless chicken breast halves about 1-1/4 lbs.
• 4 ounces shredded mozzarella cheese
• 3 tablespoons sun-dried tomatoes drained and chopped oil-packed
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 cloves garlic finely chopped
• 1 1/2 cups Ragu(R) Robusto!(R) Pasta Sauce
• 1/4 cup water

1. With knife parallel to cutting board, make 2-inch-long deep cut in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and sun-dried tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and ground black pepper. Dip chicken breasts in flour.
2. In 12-inch skillet, heat olive oil over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Add Pasta Sauce and water and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

chicken, mozzarella cheese, tomatoes, allpurpose, vegetable oil, garlic, pasta sauce, water

Taken from www.yummly.com/recipe/Stuffed-chicken-breasts-with-hearty-tomato-sauce-298725 (may not work)