Sun-dried Tomato, Mushroom and Fresh Herb Chicken

Preheat oven to 350.

In a oven proof skillet, heat 1 tbsp olive oil over medium high heat. Saute sliced mushrooms for 2-3 minutes. Remove mushrooms from skillet, leaving oil in pan.

Stuff the butterflied chicken with the sun dried tomatoes (3 slices approx), mushrooms and ½ of the fresh herbs. Close, sprinkle remaining herbs on top and salt and pepper. Add the remaining oil back to the skillet. Place chicken in the skillet and brown on both sides. Remove skillet from heat and bake in oven until chicken is cooked through about 35 minutes.