Mozzarella & Tomato-Stuffed Chicken Breasts
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- chicken breast halves, skinless and boneless
- 6 oz
- mozzarella cheese, sliced
- 4 oz
- jar sun-dried tomato halves
- 1 c
- cremini mushrooms, sliced
- 1/2 c
- pitted kalamata olives
- 1 Tbsp
- extra-virgin olive oil
- 1 sprig(s)
- rosemary, destemmed
- 1/2 tsp
- oregano, dried
- 1/2 tsp
- basil, dried
- kosher salt and black pepper, to taste
1Preheat oven to 350`. Lightly grease a baking sheet with non-stick spray.
2Cut chicken in half horizontally. Place each piece between layers of plastic wrap, and pound into 1/4 inch thickness. season with salt and pepper.
3Heat olive oil in saucepan over medium high heat and saute mushrooms and rosemary until softened and browned, 5-7 minutes.
4Transfer mushrooms mixture into food processor, along Transfer mushroom mixture and add olives, oregano, basil, and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato oil. Pulse for 10 seconds or until semi-smooth, but still grainy. Add more olive oil, if needed
5Spoon 1/2-1 Tablespoon mixture onto each piece chicken, top with 1 slice mozzarella cheese, broken into pieces, and roll into a little log. Place seam side down on baking sheet.
6When logs are made, top each one with a slice of mozzarella cheese, remaining sauce, and 1 tomato half.
7Place in oven, and bake for 20-25 minutes, or until chicken is cooked through.
8Remove from oven and let rest 5-7 minutes before serving.