Shrimp-Stuffed Chicken Breast with Sun Dried Tomato and Pesto Sauce

There are unlimited ways to cook chicken breast. I am sure that this one has been done before. However, last night I was looking at my chicken and thinking, I need to come up with something yummy to impress my husband who is not too fond of chicken. So I opened my freezer and there they were, the shrimp looking at me, saying take me, so I did. Then I opened the fridge and saw the sun dried tomatoes jar and my brain went…. OK, I got this!  
 
Approximate prep and cooking time: 35 Minutes
Approximate Cost: $8.05 or $4.03/serving)
Servings: 2 (they are huge and when cut in half you can serve 4)

Ingredients
 
2 large chicken breasts butterflied ($2.50)
4 large shrimp ($2.00)
Angie’s Dry seasoning or the one of your choice (.35)
10 pieces of sun dried tomatoes ($1.50)
1 ½ tbsp. of olive oil (.35)
Few springs of fresh thyme (.35)
2 tbsp. store bought Pesto ($1.00)
Salt & pepper to taste
 
Directions
 
Flatten chicken to 1/4-inches thick.
Clean and cut the shrimp butterfly flat and place 2 down in the center of each chicken breast.
Season the chicken and the shrimp with my seasoning or the seasoning of your choice.
Fold/roll chicken over shrimp and secure with a string.
Brush chicken with oil; sprinkle with salt and pepper.
Cook in a skillet uncovered, one at-a-time over medium heat. The internal temperature must read 165 degrees. Make sure they have a brownish color outside but don’t overcook them.
Remove from skillet and let them rest for 5 minutes.
Remove the string, slice and serve.