Brie, Sun-Dried Tomato and Lemon Chicken

Prep time: 15 minutes

Cook time: 20 minutes

2 small boneless skinless chicken breasts

2 oz. Brie cheese, sliced

2 tablespoons chopped sun-dried tomatoes (preferably smoked)

Garlic salt, pepper and flour

2 tablespoons butter

1/2 cup chicken broth

1/2 cup white wine*

4 lemon slices

Snipped fresh basil (optional)

Place chicken on a cutting board and carefully cut horizontally to form a pocket. Stuff with equal amounts of cheese and sun-dried tomatoes and secure with a toothpick. Season liberally with garlic salt and pepper and roll in flour. Melt butter in a medium skillet over medium-high heat. Add chicken and cook until nicely browned on both sides. Reduce heat to low and add broth, wine and lemon slices. Cook for 15 minutes more or until chicken is cooked through and sauce has thickened, turning occasionally. Cut into 1/2-inch thick slices and place on 2 plates. Pour sauce over the top and sprinkle with basil, if desired. Makes 2 servings. 

*If using a dry wine, adjust by adding sugar to taste.