Chicken Breast Stuffed with Sun-Dried Tomato Pesto

• 1 cup sun-dried tomatoes in olive oil, rinsed
• 2 cloves garlic
• 1/2 cup raw cashews
• salt and freshly ground pepper
• 4 boneless, skinless chicken breasts (4-6 ounces each)
• 1 tbs extra virgin olive oil

Directions:

1. Preheat the oven to 350 degrees.
2. In a food processorr (not blender), combine the sun-dried tomatoes, garlic, and cashews to make a chunky pesto. Season with salt and pepper.
3. Cut the chicken breasts in half lengthwise.
4. Place a layer of pesto on each of the halves and place the other half of the chicken breast on top, making a “sandwich”.
5. Season the chicken with salt and pepper.
6. Heat the oil in an ovenproof skillet over medium heat.  Saute the chicken for 3 minutes on each side.
7. Place the pan in the oven for approximately 12 minutes (or until the chicken is 160 degrees).
8. Remove from the oven and enjoy.