Woah, That's A Long Name...stuffed Chicken Breasts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 3 ounces laughing cow light swiss cheese, unwrapped (4 wedges)
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 3/4 teaspoon garlic, minced
• 2 (5 ounce) boneless skinless chicken breasts
• 6 tablespoons pomegranates, chipotle sauce (tastefully simple sells it, or use a similar-type sauce or marinade)
• cooking spray

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a small bowl, combine the 4 wedges of cheese, chives, oregano, parsley, basil, and garlic (i find that using the back of a fork is easiest).
• 3 if your cheese wedges are straight from the refrigerator, it helps to microwave them for 10 seconds or so, to soften them up, for easier mixing.
• 4 set the small bowl aside.
• 5 place a chicken breast between two sheets of plastic wrap on a clean, dry surface.
• 6 using a meat mallet, pound the chicken to about 1/4-inch thick. repeat with the other chicken breast.
• 7 line a baking sheet with aluminum foil, and spray it lightly with cooking spray.
• 8 spread half of the cheese mixture on each chicken breast, and roll them up like a crescent roll.
• 9 secure with two toothpicks, if necessary.
• 10 bake at 400 degrees f for 20-25 minutes or until chicken is cooked in the center.
• 11 take chicken out of the oven once it is done, remove toothpicks (if you used them), and pour 3 tablespoons sauce or marinade over each chicken "roll" to serve.