Sun Dried Tomato and Feta Stuffed Chicken over Cheesy Orzo

         I used homemade dried tomatoes for this dish and herbs from the garden.

2 cups water
1/2 cup sun dried tomatoes
3/4 cup crumbled feta cheese
2 t chopped fresh basil
1 t chopped fresh oregano
2 garlic cloves, minced
1/2 t grated lemon rind
salt and pepper
1 1/2 lbs boneless skinless chicken breast halves (about 4)
olive oil
thinly sliced fresh basil for garnish

In a small saucepan, bring 2 cups water to a boil; stir in tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and chop finely. In a small bowl, combine tomatoes, feta, basil, oregano, garlic, lemon rind and a pinch each of salt and pepper.

Place chicken breast halves on a hard surface and cover with plastic wrap. Pound each to an even thickness using a meat mallet or rolling pin. Note: I pounded mine to about 1/4".

Generously sprinkle both sides of chicken with salt and pepper. Stuff each breast evenly with tomato mixture. Carefully roll up each breast, securing with twine or toothpicks.

Drizzle a large oven safe frying pan or cast iron skillet with olive oil. Over medium high heat, brown both sides of each breast.

Meanwhile, preheat oven to 375°.

Bake chicken 15-20 minutes or til cooked through. Remove and let stand for 5 minutes.

Slice each roll up in half and serve over the cheesy orzo; garnish with fresh basil.

Cheesy Orzo
2 cups orzo
2 small cans chicken broth
1/2 cup Italian blend cheese

Cook orzo in broth according to package directions. Remove from heat and stir in cheese, a little at a time.

I was VERY impressed with how this dish turned out.