Sun-dried Tomato, Basil, and Mozzarella Stuffed Chicken

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mozzarella cheese

  Whole milk

  1 oz or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Chicken Broth

  Swanson Broth

  ¼ cup or 25g

• Sun-dried tomatoes

  Packed in oil, drained

  1 tbsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Butter

  Salted

  1 tbsp or 14g

Directions

1. Preheat oven to 375.
2. Make A Horizontal Slit In Each Chicken Breast To Form A Pocket (Do Not Cut All The Way Through). Season All Over With Salt And Pepper. Stuff Cheese, Tomatoes, And Basil Into Chicken Pocket. (It's Possible Not All Of The Filing Will Fit.) Hold Closed With Tooth Picks.
3. In A Large Nonstick Skillet, Heat Oil And Butter Over Medium-high Heat. Add Chicken And Cook Until Golden Brown, About 3-5 Minutes Per Side. (if Any Filling Falls Out Just Stuff It Back In.) Add Chicken Broth; Bring To A Boil And Cook 1 Minute.
4. transfer to an oven safe baking dish and place in oven. bake until chicken reaches an internal temperature of 165°F, approx. 10-20 minutes depending on the size of the chicken breast. Cut in half and serve immediately.

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