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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sounds like an easy summer meal that will LOOK like it took hours to make. Ingredients:
4 boneless skinless chicken breast halves |
4 ounces reduced-fat mozzarella cheese, sliced |
8 large fresh basil leaves |
1/4 teaspoon salt, divided |
1/8 teaspoon pepper |
2 teaspoons olive oil |
2 cups cherry tomatoes, halved |
1/2 cup fresh basil, torn |
Directions:
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.
2. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
3. Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn.
4. Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon 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.
5. Remove toothpicks before serving.
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