Ingredients
- 4 (24 ounces) boneless skinless chicken breasts (6 ounces each)
- Salt and pepper, to taste
- 4 ounces mozzarella cheese, sliced (4 - 1 ounce slices)
- 1/4 cup oil-packed sun-dried tomatoes
- 1/2 cup fresh basil leaves
- 1 tablespoon olive oil
- 1/2 cup chicken broth
How to Make
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Step 1: Preheat oven to 375°F.
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Step 2: Make horizontal slit in each chicken breast to form pocket (do not cut all the way through). Season all over with salt and pepper. Divide cheese, tomatoes and basil evenly and stuff into chicken pockets. (It's possible not all the filling will fit.) Hold each closed with 2-3 toothpicks.
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Step 3: In large, ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until golden brown, 3-5 minutes per side. (If any filling slips out, carefully stuff it back in the pocket.) Add chicken broth; bring to a boil and cook 1 minute.
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Step 4: Transfer skillet to oven and bake until chicken reaches a safe internal temperature of 165°F, 10-20 minutes, depending on the size of the breasts. Serve immediately, refrigerating any leftovers.
Tips & Variations
- Tooth picks
- Oven proof skillet
We hope you enjoy this recipe!
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