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Serves 4
4
boneless chicken breasts
to taste salt and white pepper
1 teaspoon
olive oil
1/4 cup sun dried tomatoes
4 slices mozzarella
4 basil
leaves
Rinse the boneless chicken breasts and pat dry.
Place
between sheets of wax paper and pound to 1/2 inch thickness. Sprinkle with salt
and pepper.
In a large non stick skillet over medium high heat, heat the
olive oil. Add the chicken breasts and cook for 2 minutes on each side, or
until lightly browned.
Remove from heat. Spread a tablespoon of sun dried
tomatoes over each chicken breast half.
Top with a cheese slice and 1 basil
leaf. Return skillet to low heat. Cover and cook 4 minutes longer or until
cheese is melted.
