Stuffed Chicken Breast Raffeale

• 4 boneless skinless chicken breasts, split and pounded to 1/4-inch thick
• 4 tablespoons unsalted butter, melted
• 1 13 cups feta cheese
• 4 pieces hot sausage, cooked, split lengthwise
• 2 cups spinach, sauteed in butter
• 8 slices provolone cheese (thin)
• 4 slices tomatoes
• 8 pieces roasted red peppers
• 2 cups bechamel sauce
• 2 cups marinara sauce
• 2 cups heavy cream
• 1 teaspoon salt
• 12 teaspoon pepper
• 4 teaspoons dried basil
• 1 teaspoon parsley flakes
• 1 cup unsalted butter
• 6 tablespoons flour

1. Preheat oven to 350 degrees.
2. Place half of the split breasts on top of the melted butter.
3. in a baking dish.
4. Lay the feta cheese, sausage, spinach, provolone, cheese, tomato and roasted peppers over chicken.
5. Place the other half of the chicken breast on top; cover with the bechamel sauce.
6. Bake 25-30 minutes at 350 degree, or until cooked through.
7. Top with spaghetti sauce and serve immediately over your favorite pasta.
8. Bechamel directions.
9. in a saucepan, whisk together the first five ingredients until well incorporated.
10. Add the butter and flour alternately, a little at a time.
11. Continue whisking over medium heat until the mixture thickens.

chicken breasts, unsalted butter, feta cheese, hot sausage, spinach, provolone cheese, tomatoes, red peppers, bechamel sauce, marinara sauce, heavy cream, salt, pepper, basil, parsley flakes, unsalted butter, flour

Taken from www.food.com/recipe/stuffed-chicken-breast-raffeale-453676 (may not work)