6 boneless, skinless chicken breast halves
salt and pepper to taste
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped, oil reserved
4 tbs basil oil OR olive oil
1/3 cup chopped onion
1 cup seasoned bread crumbs
2 tsp dried oregano
1/4 cup minced fresh parsley
6 tbs crumbled feta cheese
1 cup shredded mozzarella cheese
2 tbs butter

pound the chicken breasts to a 1/2″ thickness. season with salt and pepper. in a small saucepan over medium heat, heat 1 tbs of the tomato oil and 1 tbs of the basil or olive oil. add the onion and saute 5 minutes. stir in the sun-dried tomatoes, bread crumbs, oregano, parsley, and feta cheese. cool and mix in the mozzarella. spread the mixture over the chicken. fold in the 2 short sides of the chicken so that they overlap. tie kitchen string firmly around the 2 open ends of the roll. saute the chicken in the remaining basil or olive oil and the butter until golden brown, about 10 minutes on each side. serve hot.

serves 4-6