Stuffed Chicken Breast With Mozzarella, Sun Dried Tomatoes and Basil

I use this stuffing technique for chicken, steak and pork chops. Be creative about what you put inside: try sautéed spinach and mushrooms or capers, parsley and lemon zest.
Serves 4

6 sun dried tomatoes halves in oil, drained and chopped
2 ounces fresh mozzarella, chopped
10 large basil leaves, chopped
Zest from 1 lemon
2 8-ounce boneless, skinless chicken breasts, trimmed of extra fat
2 teaspoons olive oil
Salt and pepper

Preheat oven to 350 degrees. In a small bowl, mix together tomatoes, mozzarella, basil, and lemon zest. Taste and season with salt and pepper if desired.

Using a pairing knife, start a thickest part of chicken and make a pocket lengthwise in the chicken. Using fingers, stuff chicken with mozzarella filling. Repeat with remaining chicken breast. Season chicken with salt.

Heat a medium stainless steel skillet over medium high heat. Add olive oil and once hot, add chicken breasts. Sear on both sides until brown. Place chicken on a rimmed baking sheet and bake until centers are hot and reach 160 degrees on an instant read thermometer, about 15 to 20 minutes. Let chicken rest 5 minutes. Slice chicken into rounds and serve hot.

Nutritional information per serving:
Calories: 179; total fat: 6g; cholesterol: 75mg; sodium (not including additional seasoning): 127mg; carbohydrate: 1g; total dietary fiber: 0g; protein: 29g

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