mozzarella & tomato-stuffed chicken breasts

How To Make mozzarella & tomato-stuffed chicken breasts

• 1

  Preheat oven to 350`. Lightly grease a baking sheet with non-stick spray.
• 2

  Cut chicken in half horizontally. Place each piece between layers of plastic wrap, and pound into 1/4 inch thickness. season with salt and pepper.
• 3

  Heat olive oil in saucepan over medium high heat and saute mushrooms and rosemary until softened and browned, 5-7 minutes.
• 4

  Transfer 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
• 5

  Spoon 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.
• 6

  When logs are made, top each one with a slice of mozzarella cheese, remaining sauce, and 1 tomato half.
• 7

  Place in oven, and bake for 20-25 minutes, or until chicken is cooked through.
• 8

  Remove from oven and let rest 5-7 minutes before serving.
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