ITALIAN STUFFED CHICKEN
This recipe is actually a take-off of a recipe Justin created.

4 medium chicken breasts
15 ounce container of Ricotta cheese
½ cup sun dried tomatoes
¼ cup green olives, roughly sliced
¼ cup fresh basil, chopped
1 ¾ cups shredded Mozzarella cheese
1 ¼ cups shredded Asiago cheese
2 tablespoons white wine
salt and pepper extra virgin olive oil

Preheat oven to 350ºF.

Wrap each chicken breast in cling wrap and using a meat tenderizer, pound out until about ½" thick. Set aside.

Filling
In a food processor, combine Ricotta cheese, sun dried tomatoes, olives, and basil. Pulse until mixed. Add 1 ½ cup Mozzarella and 1 cup Asiago cheese, white wine, 2 tablespoons extra virgin olive oil, salt, and pepper. Pulse until mixed.

Spoon mixture into each chicken breast and roll breasts, securing with a toothpick.

Add 2-3 tablespoons of olive oil to a skillet and heat on medium-high. When oil is hot, add stuffed breasts to skillet and brown on both sides. Once browned, remove breasts from skillet and place in an oven-safe baking dish. Sprinkle remainder Mozzarella and Asiago cheeses on top of stuffed breasts. Bake for 12-15 minutes or until chicken is cooked through.