|4||chicken breasts, skinless and boneless|
|1 (7 oz) jar||Pastene Sundried Tomatoes Julienne Cut or Pastene Sundried Tomatoes Halves|
|2 Tbsp||Pastene Pure Olive Oil|
|4 oz||ricotta, whole milk|
|1 cup||mozzarella cheese, shredded|
|1 large||shallot, diced|
|⅓ cup||Pastene Grated Parmesan Cheese|
|⅓ cup||parsley, chopped|
|salt and pepper to taste|
- Preheat oven to 350°F (180°C).
- Filling: In a bowl mix olive oil, ricotta, garlic, shallots, shredded cheese and sundried tomatoes.
- With a sharp knife, cut almost through chicken breasts lengthwise and open flat. Cover one half with filling mixture; roll and tie closed with kitchen string. Top chicken slightly with olive oil, grated Parmesan cheese and chopped parsley
- Arrange chicken on a baking sheet and bake in oven 45 minutes, or until chicken is cooked through.
- Serve immediately.