Creamy Sundried Tomato Stuffed Chicken Breasts

"I have been wanting to make this recipe for Creamy Sundried Tomato Stuffed Chicken Breasts with Tomato Parmesan Sauce for a very long time. I’m so excited to share it with you! I’m sure this is going to come as a huge surprise to you (insert sarcasm here) but I’m not a formal cook. I don’t do things by the book. So when I flattened the chicken breasts, I laid the chicken between two pieces of parchment paper and used a heavy bottomed skillet to smack the heck out of it. If you’re fancy, you’ll use a kitchen mallet. I smashed it until it was about 1/4″ to 1/2 inch thick. There is no right or wrong, if it’s thicker it simply means you have to cook it longer. After I spread the cream cheese and topped the chicken breasts with sun-dried tomatoes and marinated artichokes I folded it up and stabbed it a whole bunch with toothpicks. I went a little overboard with the toothpicks, but it worked! Just remember to take them out when it serve it. I’m almost embarrassed to admit that I swallowed a little piece of toothpick, but if you ever ate with me you’d expect it. I inhale my food, especially when it’s as delicious as this sundried tomato stuffed chicken."

Preparation Time10 min

Cooking Time45 min