INGREDIENTS
•
4 small (4 ounces each) boneless, skinless chicken breasts
•
12 large, fresh basil leaves, rinsed and patted dry
•
4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
•
4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
•
1 1/2 cups canned, plain tomato sauce