Wow what an Idea, I will probably be back to contribute again but for now

Stuffed Breasts (Chicken)

In a broiling pan place each breast (butterfly cut) on the pan with lemon pepper, a dash of salt, rosemary, and a couple (2) thin slices of Lemon (leave the rine on) inside the butterfly cut. bake at 350 until chicken is nearly done. I cook it for 25-30 minutes, maybe overdoing it, but no raw chicken for me thanks. Pull out of oven, remove lemon slices(don't throw away), Stick a wedge of Baby swiss inside the breast, and if you choose, a splash of marinara sauce, also squeeze one lemon slice inside the breast. Place another slice of Swiss on top and place back in oven for 5-10 minutes, to melt cheese and warm marinara. Finally I like to cut a single cut from the center of one lemon slice to the edge, and place the lemon twist and a sprig of rosemary on top. If you use marinara the wine can be tough to match with it, but a dry white seems to go well either way.

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