Mediterainian Festive Chicken

Mediterainian Festive Chicken


Ingredients
6 boneless chicken breast halves, skin removed
1/4 C ranch dressing
1 package (8 oz) cream cheese, softened
1 package (3 oz) sun-dried tomatoes, chopped, softened in boiling
water, and drained
1/3 C grated fresh Parmesan cheese
1/4 C sliced, ripe pitted olives
1 clove garlic, minced
6 fresh basil leaves
1/2 C Italian-style bread crumbs
lemon slices and additional fresh basil leaves, for garnish

Place chicken between two sheets of waxed paper and flatten to 1/4-
inch thickness with a meat mallet. Place chicken in a shallow dish
and pour the ranch dressing over the pieces, turning to coat.
Marinate for 1 hour. Meanwhile, place cream cheese, tomatoes,
Parmesan, olives, garlic, and basil in a food processor, and process
until smooth. Chill for 1/2 hour. Remove chicken breasts from the
marinade. Place 1-1/2 tablespoons of cream-cheese filling in the
center of each breast. Roll up and secure with toothpicks. Coat each
stuffed breast with bread cumbs mixture. Place chicken, seam side
down, in an ungreased 13x9-inch baking dish. Bake at 375 degrees for
45 minutes. Makes 6 servings.