Vegetable Stuffed Chicken Breast

4 boneless chicken breasts
1 red onion
1/2 cup diced sun-dried tomatoes
1 small can artichoke hearts
2 tablespoons olive oil
2 tablespoons feta cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese
2 teaspoons butter
1/2 cup heavy whipping cream.

In a large skillet, heat olive oil and then add chopped red onion, chopped sun-dried tomatoes and chopped artichoke hearts. Saute over medium heat until onions are translucent. Remove from heat and add feta cheese. Let mixture cool completely.

Meanwhile, trim the fat off your chicken breasts, and wash and pat dry. Pound chicken breast until it is 1/4 inch thick. At one end of the chicken breast, add 2 tablespoons of vegetable mixture onto one end of the chicken breast and roll mixture into chicken. Insert two toothpicks to hold chicken and mixture together. Repeat.

In separate saute pan, heat with 1 tablespoon olive oil, brown chicken on both sides and then put into a 350 F oven and cook until chicken is 165 F.

After your vegetable mixture is gone, put your saute pan back over medium heat and deglaze with 2 teaspoons butter, 1/2 cup heavy whipping cream and Parmesan cheese. Cook until bubbly. Pour over your chicken breasts.