• 4 chicken breast halves, boneless skinless, 4 oz each
• 6 oz sun-dried tomatoes, oil packed, drained
• 1/2 cup(s) basil (fresh), chopped
• 2 clove(s) garlic
• 1 tsp orange zest
• 4 oz mozzarella cheese, part skim, sliced
• 2 tsp olive oil
|  | 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
2. Make a pocket in each chicken breast by cutting a one inch slit in the thick side of the breast.
3. Finely chop basil, sun-dried tomatoes, garlic, and zest by hand with a knife or with a small food processor. Season with salt and pepper. Spread mixture into breast pockets with one piece of cheese.
4. Close pockets with toothpicks. Place on baking sheet and brush with olive oil. Season with salt and pepper. Bake for 28 to 30 minutes or until done. Let chicken rest for 5 minutes, remove toothpicks, and serve. |
