Gluten-Free Ameri-Greek Stuffed Chicken

• 1 weber white wine and herb marinade
• 14 cup extra virgin olive oil
• 14 cup water
• 1 yellow pepper
• 14 cup sun-dried tomato
• 4 ounces feta cheese
• 1 ounce shredded parmesan cheese
• 1 tablespoon italian seasoning
• 1 lb chicken cutlet

1. This recipe works best in an 8 by 8 casserole dish.
2. Mix marinade, olive oil and water in a small bowl - marinate for 1 hour.
3. Preheat over to 350 degrees.
4. Slice yellow pepper Juliane style.
5. Layer 4-5 Pepper Slices in the center of chicken, followed by approximately a Tbsp of feta and a few sun-dried tomatoes and roll, lay against the side of the dish to keep roll tight.
6. Repeat this process with the remaining 3 cutlets.
7. Toss the remaining yellow pepper slices in the marinade and pour in the center of dish.
8. Sprinkle with Shredded Parmesan cheese and Italian Seasoning.
9. Bake at 350 degrees for 35 minutes and enjoy.

white wine, extra virgin olive oil, water, yellow pepper, tomato, feta cheese, parmesan cheese, italian seasoning, chicken cutlet

Taken from www.food.com/recipe/gluten-free-ameri-greek-stuffed-chicken-394926 (may not work)