Italian Sun-Dried Tomato Chicken Rolls

• 1 lb boneless skinless chicken breast
• 1 cup parmesan cheese, shredded
• 1 cup muenster cheese, shredded
• 1 tablespoon fresh basil
• 14 cup sun-dried tomato packed in oil, chopped
• 1 cup chicken broth
• 2 tablespoons olive oil

1. Preheat oven to 375 degrees.
2. Pound flat chicken breasts to 1/4 inch.
3. Put cheeses, tomatoes, and basil on top and roll up jelly roll style and secure with string or tooth picks.
4. Heat oven-proof skillet (preferrably iron) and add oil and sear the chicken until golden brown.
5. Pour in chicken broth, cover and bake in oven for approximately 20 minutes or until meat thermometer reaches 170 degrees.
6. Baste with broth.
7. Let rest for 5 minutes before serving.

chicken breast, parmesan cheese, muenster cheese, fresh basil, tomato, chicken broth, olive oil

Taken from www.food.com/recipe/italian-sun-dried-tomato-chicken-rolls-371368 (may not work)