Ingredients: (4 servings, 25 minutes)
- 4 boneless, skinless chicken breasts
- Kosher salt and black pepper
- 8 ounces fresh mozzarella, cut into ¼inch slices
- 6 ounces cherry, grape, or sliced tomatoes
- 1 ½ cups loosely packed fresh basil leaves
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- Pesto, store-bought or homemade
Preparation:
- Pat chicken dry. Cut a lengthwise pocket into thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using ¾ tsp. salt and ½ tsp. pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices and 4 to 5 basil leaves. Enclose filling as much as possible by pulling the chicken over the filling.
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom. If the breasts darken too quickly, lower heat. Flip and cook 5 minutes, then cover and cook 2 to 3 minutes more, until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter. Pour pan juices over the chicken. Garnish with pesto, reserved garlic, and remaining basil leaves.
Nutrition:
454 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fats; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 58 grams protein; 189 milligrams cholesterol; 730 milligrams sodium
