Cheesy tomato basil stuffed chicken
Cheesy tomato basil stuffed chicken
Ingredients
Cooking time: 30 min.
Preparation time: 20 min.
Total Time: 50 min.
Servings: 3
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1 pound boneless skinless chicken breasts
1/3 cup basil pesto, homemade or store-bought
1/3 cup oil packed sun-dried tomatoes, oil drained and reserved
1 cup shredded mozzarella cheese
Kosher salt and black pepper
1 cup heirloom cherry tomatoes, halved if large
2 cloves garlic, smashed
2 tablespoons balsamic vinegar
1 pinch crushed red pepper flakes
¼ cup fresh basil, roughly torn
Preparation
Preheat the oven to 425 degrees F.
Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Spread the pesto evenly on each side and then add the sun-dried tomatoes and cheese. Close the chicken sides like a book over the filling.
Place the chicken in a 12 inch skillet. Rub with reserved sun-dried tomato oil and season with kosher salt and pepper. Transfer to the oven and bake for 15 minutes, then add the tomatoes, garlic, balsamic vinegar, and a pinch of crushed red pepper flakes to the skillet. Season the tomatoes with salt. Return to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
Remove the chicken from the oven and top with fresh basil.