Grilled Stuffed Chicken Breasts with Sun Dried Tomato Herb Sauce

1 pound fresh mozzarella, sliced 1-inch thick

3/4 cup extra virgin olive oil

20 garlic cloves, sliced

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh oregano

1/4 teaspoon dried red pepper flakes

8 (4 ounce) skinless, boneless chicken breasts

Salt and pepper

Place the cheese in a large bowl and set aside. In a medium, heavy skillet heat olive oil over medium heat. Add garlic , herbs, and red pepper flakes, and saute until golden, about 4 minutes. Pour oil mixture over the sliced cheese. Toss gently to coat.

Place each chicken breast between sheets of parchment paper (or in a large zip-lock bag; pound to thickness of 1/2” using a meat mallet or heavy pan.

Season the chicken with salt and pepper. Place a slice of cheese on 1 breast. Top with another breast half. Secure with metal or wooden skewers (or toothpicks). Repeat with remaining chicken and cheese. Transfer to a large shallow dish. Pour oil mixture from the cheese over chicken. Cover and refrigerate at least 6 hours or up to 24 hours.

Season the chicken with salt and pepper. Grill over medium-high heat until chicken is just cooked through about 7 minutes per side. Transfer to plates and keep warm.

Sun-Dried Tomato Herb Sauce

2 tablespoons butter

1/4 cup olive oil

8 garlic cloves, sliced

1/4 cup oil-packed sun-dried tomatoes, thinly sliced

2 tablespoons chopped fresh oregano

1/4 cup chopped fresh basil

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest

1/2 cup white wine

In a medium, heavy skillet, melt the butter with olive oil over medium heat. Add the sliced garlic and saute until golden, about 3 minutes. Stir in the tomatoes, parsley, oregano, basil, lemon juice, and zest.

For the assembly, Remove skewers from chicken and cut on the diagonal into 1-inch slices. Pour sauce over chicken and serve

8 servings