Stuffed Chicken Caprese

4 boneless skinless chicken breast halves
4 (1-oz) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 tsp salt, divided
1/8 tsp pepper
2 tsp olive oil
2 cups cherry tomatoes, halved
1/2 c torn fresh basil

1. With small knife, make horizontal slit in chicken breasts to create pockeets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves, stuff into pockets, secure with toothpicks. Sprinkle chicken with 1/8 tsp salt and pepper. (I didn't do the salt and pepper).
2. Heat large skillet over medium-high heat until hot. Add oil, heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes over chicken; sprinkle with remaining 1/8 tsp salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LHLADY517.