6 Boneless Skinless Chicken Breasts

Crumbled Feta Cheese (at the very least use 6 oz )

1 small pkg - Pine Nuts   (optional if you can't find them)

1 (12 - 16 oz) jar

Sun Dried Tomatoes packed in oil and sliced

2 - 4 cloves  Garlic (minced)

Fresh grated Parmesan Cheese

Fresh Basil or Cilantro

Extra Virgin Olive Oil

Preheat oven to 350 degrees.  Drizzle enough olive oil in the bottom of a casserole dish to lightly coat the bottom.

Sprinkle in chopped fresh garlic

Pound chicken breasts between sheets of heavy plastic until thin.

Into each chicken breast add a handful of feta cheese, some toasted pine nuts, sliced sun dried tomatoes and a small amount of basil or cilantro.

Roll up chicken breasts and place seam side down and place into prepared casserole dish.

After your dish is filled add some pepper to the tops

Drizzle on some olive oil from the sun dried tomato jar.

Sprinkle on tops more chopped garlic and fresh grated parmesan cheese then add more pine nuts if you want more..

Bake at 350 degrees for 45-50 minutes.  

NOTE: To avoid over dried chicken I cover for first half of cooking time with foil.