Ingredients
8 boneless, skinless chicken breasts
2 T ea chopped fresh thyme, rosemary and oregano
4 1/2 oz Feta cheese
1 T milk
2 T all-purpose flour
salt and pepper
thyme, rosemary and oregano to garnish Tomato Sauce
1 medium onion roughly chopped
1 garlic clove, crushed
1 T olive oil
4 medium plum tomatoes, quartered
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Instructions
Spread out chicken breast, smooth side down. Divide the herbs among the chicken breast, then cut the cheese into eight sticks. Place one stick of cheese in the center of each chicken breast, season well, then roll up to enclose the cheese. Place the rolls in an ovenproof dish, brush with milk, dust with flour to coat. Bake in a preheated 375 degree oven for 25-30 minutes or until golden brown. The juices should run clear and not pink when the chicken is pierced with the skewer in the thickest part. To make the sauce, cook the onion and garlic in olive oil, stirring until softened and starts to brown. Add the tomatoes, reduce the heat, cover and simmer for 15-20 minutes or until soft. Add the herbs, then transfer to a food processor, blend to a paste. Press through a strainer to make a smooth, rich sauce. Season and serve the sauce over the chicken, garnish with herbs.
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