Stuffed Chicken with Roasted Red Pepper Sauce

• 4 pieces Boneless Skinless Chicken Breast
• 1 cup Chopped Arugula
• 8 ounces, weight Fresh Mozzarella, Chopped
• 1/4 cups Chopped Roasted Red Peppers
• 2 cups Flour, Seasoned With Salt And Pepper
• 3 whole Eggs, Beaten
• 3 cups Italian Panko Bread Crumbs
• 1 cup *Sauce-Recipe Below*
• 1/4 cups Butter
• 1/4 cups Honey
• 20 whole Basil Leaves, Chopped
• 1/2 jars (12 Oz. Jar) Roasted Red Peppers

1. Pound flat the chicken breasts and season on both sides.
2. Mix together arugula, mozzarella and red peppers.
3. Stuff each chicken breast with the mixture and roll.
4. Coat each breast in seasoned flour, then egg, then the panko bread crumbs.
5. In a pan, heat some oil and fry each side the of the coated chicken breast until brown (about 3 minutes on each side).
6. Remove from the fry pan and place in the oven at 350 degrees for about 20 minutes.
7. While these are baking you can put together the sauce.
8. In a blender, combine the sauce ingredients and blend until smooth.
9. Pour mixture into a sauce pan and simmer for 10 minutes.
10. Remove the chicken breasts from the oven and top with sauce.

chicken, arugula, mozzarella, red peppers, flour, eggs, italian panko bread crumbs, saucerecipe, butter, honey, basil, red peppers

Taken from tastykitchen.com/recipes/main-courses/stuffed-chicken-with-roasted-red-pepper-sauce/ (may not work)