Rolled Chicken Breast Stuffed with Sundried Tomatoes and Provolone with a Lemon Basil Sauce - 320 Calories

This recipe calls for 1/4 of a scotch bonnet pepper thinly sliced. DO NOT BE AFRAID! It only gives the dish a VERY SMALL amount of heat.

7 Ounce chicken breast pounded flat (between 1/4 and 1/2 inch thick)
1 Ounce of thinly sliced sharp provolone
4 Pieces of sundried tomatoes
1/4 Scotch bonnet pepper cut into thin strips
2 Thin slices of red onion
1 Teaspoon of minced garlic
3 Fresh basil leaves
1/2 Cup vegetable broth
2 Tablespoons (approximately) lemon juice
Splash of Riesling wine
Oregano
Kosher salt
Black pepper
Paprika

Place the provolone on the chicken breast, covering the entire breast. Spread the minced garlic evenly over the provolone. Lay the onion on top of the garlic spread. Again, spread over the entire breast. Next, evenly space the scotch bonnet pepper on top of the onion (do not touch the pepper with your bare hands), then the sundried tomatoes, once again, evenly spaced. Sprinkle with alittle kosher salt then the oregano, don't use too much or it will be overpowering. Roll the chicken breast as tightly as possible and secure the "flap" with toothpicks. You also want to seal the ends with toothpicks so the cheese doesn't leak out during cooking. Sprinkle the entire rolled breast with salt, pepper, and paprika.
Preheat the oven to 450 degrees. Spray a nonstick pan with olive oil from the misto and heat on high. Sear all sides of the chicken then place the chicken in the oven.
While the chicken is cooking, place the vegetable broth, lemon juice, and wine in the same pan that the chicken was seared in. Tear the basil into small pieces and place in the broth mixture and bring to a boil on high. Reduce the mixture to approximately half, occasionally stirring the mixture.Once the sauce is reduced, remove from the heat.
When the chicken is done (approximately 20 minutes), place it on a plate and pour the sauce over the chicken and serve.
Serves 1