4 shallots, finely chopped
1/2 cup oil packed chopped sun dried tomatoes, plus 2 teaspoons of the packing oil
1 cup fresh bread crumbs
2 ounces each chopped prosciutto and crumbled goat cheese
1 tablespoon chopped parsley
1/2 teaspoon black pepper
4 whole chicken breasts, separated and pounded thin
1/4 cup Dijon honey mustard
1 tablespoon honey
Heat oven to 425F. In nonstick skillet, cook shallots in oil 2 minutes. Stir in next 5 ingredients. Place 1/2 cup filling down the center of the breast. Roll and lay seam side down on greased pan. Mix mustard and honey; brush oven chicken. Bake 20 minutes, or until juices run clear. Serves 8.
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