Tomato-Mozzarella-Stuffed Chicken Breast
- Number of Servings: 4
Ingredients
1 Lb. Boneless Chicken Breasts1/3 Cup Sun-Dried Tomatoes1/2 Cup Fresh Basil2 Cloves Garlic1/2 Cup FF MozzarellaSalt, Pepper
1. Preheat oven to 450ªF. Line a rimmed baking sheet with aluminum foil; set aside.
2. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
3. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper, and finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Follow with 2 Tbsp. Mozzarella.
4. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Season generously with salt and pepper. Cook for 35 minutes, or until done. Remove toothpicks.
5. Serve, and Enjoy!
2. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
3. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper, and finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Follow with 2 Tbsp. Mozzarella.
4. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Season generously with salt and pepper. Cook for 35 minutes, or until done. Remove toothpicks.
5. Serve, and Enjoy!
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 4.2 g
- Cholesterol: 67.5 mg
- Sodium: 303.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.8 g
- Protein: 29.9 g
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