2 fresh chives snipped into 1/4 inch pieces (about 2 tbsp.)
2-3 cloves garlic, (minced)
Bread crumbs for coating
Parmesan cheese for coating
2 tablespoons butter
Slice each chicken breast in half to “butterfly” them, leaving one side still connected. Cover chicken with plastic wrap and pound until about 3/8 inch thick. In a small flat bowl, mix seasoned bread crumbs with a couple of tablespoons of Parmesan cheese. Coat each chicken breast with bread crumbs and parmesan cheese mixture on both sides.
Melt the butter in a non-stick skillet on medium-high heat. Brown the chicken breasts on both sides until cooked through (about 8-10 minutes). While chicken is cooking, mix Cloumage® cheese, sundried tomatoes, garlic and chives in a small bowl.
When chicken breasts are done, remove each to a plate, put ¼ of the Cloumage® filling on one half of each breast, then fold the other half over it to form an open “pocket.” Serve with a fresh vegetable such as squash, green beans or asparagus.