1/4 cup cornmeal
1 tablespoon all purpose flour
1 teaspoon dried Italian herb seasoning
1/4 teaspoon each salt and pepper
4 boneless, skinless chicken breasts (about 1 pound)
1/4 cup shredded Asiago or provolone cheese
4 oil cured black olives or oil packed sun dried tomatoes, chopped
2 tablespoons olive oil

Preparation Instructions:

In shallow dish, combine cornmeal, flour, herb seasoning, salt and pepper; set aside.

With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle 1 side of each breast with one quarter of the cheese; sprinkle with one quarter of the olives. Fold uncovered side over; secure edge with skewer or toothpicks.

Brush chicken all over with half of the oil; dip into cornmeal mixture, turning and pressing to coat evenly.

In ovenproof skillet, heat remaining oil over medium high heat; brown chicken on 1 side. Turn chicken; bake in 425 degree oven for about 15 minutes or until golden and no longer pink inside. Makes 4 servings.