Suffing:
In a medium bowl, mix stuffing ingredients together. Pat chicken breasts dry, and with a very sharp paring knife make a slit horizontally in the breast to make a pocket. Do not cut the breast in half. Fill the breast with stuffing and then pat down gently to flatten slightly for an even browning. Repeat for remaining chicken breasts.
In a large non-stick skillet, heat olive oil over medium-high heat. When hot, add breasts and sear to brown for 2 minutes per side. Pour in wine, cover with a lid, and reduce heat to medium low. Continue to cook for 8 more minutes, until cooked through but not dry. Sever immediately with pan juices and a fluff of BroccoSprouts®.
Serves 4.

This recipe was created by Rita Calvert, Annapolis School of Cooking
Photography: Dean Ray, Ray Studios, Baltimore, Maryland