FREEZER: Italian Stuffed Chicken Breasts

6 chicken breasts
thyme
marjoram
12 pieces oil-packed sun dried tomatoes
6 oz mozzarella cheese sticks
6 thin slices prosciutto ham
3-4 T butter

Flatten chicken breasts. Sprinkle chicken with salt, pepper, thyme and marjoram. Wrap each mozzarella stick with a slice of prosciutto. Place two sun-dried tomatoes and wrapped mozzarella in center of each chicken breast. Roll chicken breasts around filling. At this point, wrap each chicken breast individually in saran wrap and then in Ziploc.

Serving Day: Thaw completely. Place chicken breasts close together in a baking dish and baste with butter. Bake at 350 degrees for 35-40 minutes, basting every 15-20 minutes. Do not over bake. Chicken will become tough. Bake just until chicken is white and juices run clear. While chicken is baking, reheat Tomato Cream Sauce in sauce pan. Serve over baked chicken breasts.

Tomato Cream Sauce:

4 T butter
4 T flour
1/2 t salt
1/2 t garlic powder
1 t basil
2 c heavy whipping cream
2 T Tomato paste

Melt butter. Stir in flour until thick. Add remaining ingredients and whisk until well blended and heated. Let cool, then put in freezer bags.