Sun-dried tomato stuffed chicken

After spotting a delicious stuffed pork recipe in Nadia G's new cookbook, I wanted to make stuffed chicken. Of course, I didn't have enough of the ingredients to replicate the stuffed pork with chicken. I decided to wing it and make up a new recipe.

2 chicken breasts
1-1.5 Tbsp. sun-dried tomato pesto
2 Tbsp. Blue Moose of Boulder roasted red pepper spread (basically, whipped cream cheese with red peppers)
3 slices provolone cheese
1/4 teas. crushed red pepper
several dashes of tabasco

Preheat the oven to 400 degrees. Trim excess fat from the chicken and split open like a book. Mix the sun-dried tomato pesto and the roasted red pepper cream cheese together. In each of the split chicken breasts, arrange 1.5 slices provolone and half the mixed spread. Season with salt and pepper. Pre-heat an 8" skillet. Lightly coat the bottom with canola oil. Sear the chicken on both sides. After you flip the chicken, put the lid on the pan. Cook approximately half-way through on the stove top, and then put in the oven to finish - about 15 minutes. Once the chicken is done, remove the chicken to a plate. Return the pan to the stove. Add about 1/4 teas. of crushed red pepper and a half-dozen dashes of tabasco. Cook over medium low heat until the sauce is reduced.