Feta and Sundried Tomato stuffed Chicken with White Wine Reduction

Feta and Sundried Tomato stuffed Chicken with White Wine Reduction

This is my husband’s favourite dish and one of my many favourites. I used 3 small-med chicken breasts that I butterflied, lay all flat on cooking paper, top with 125gms Creamy Feta and 6 or so chopped sundried tomatoes, roll it up in the cooking paper and roll again in some more cooking paper long ways and twist at end kind of like a lolly. Bake at 360F for 1 hour. Take out of oven remove baking paper and sear in a little butter in a hot pan then let rest for 10mins. Serve with White wine reduction which is approx 1 part white wine to 3 parts cream and boiled to reduction.