Stuffed Chicken Breast

You know how it is when you're tired of the same old thing.  Well, I was looking for something new on-line one night and stuffed chicken breast came to mind.  None of the recipes I found could be easily modified to become gluten free (they all had bread crumbs), so I came up with my own.  Here's reh recipe:

Stuffed Italian Chicken

4 boneless, skinless chicken breast

½ green pepper, chopped

½ medium onion, chopped

1 small can mushrooms, chopped

1 Tbsp garlic, minced

2 tsp Thyme

¼ tsp ground black pepper

½ cup shredded cheddar cheese

2 small cans tomato sauce

¼ cup red wine (optional)

4 cups cooked rice

1.      In a small bowl, add green pepper, onion, mushrooms, garlic, black pepper, 1 tsp thyme.  Mix well.

2.      Place chicken breasts between wax paper and flatten to ¼ inch thick with rolling pin.

3.      Add small amount of veggie mix to the middle of the chicken breast.

4.      Add small amount of cheese to chicken breast.

5.      Fold and place in glass baking dish.

6.      Cover with tomato sauce and remaining Thyme.

7.      Add wine (optional)

8.      Cook at 350^o for 30 minutes or until done

9.      5 minutes prior to removing from oven, cover top with more shredded cheddar.

10.  Remove breasts from pan

11.  Pour remaining liquid over rice and serve.