Real Recipes From Real Home Cooks ®

mozzarella & tomato-stuffed chicken breasts

Recipe by
Wanda Bass
Tupelo, MS

healthier cooking is on its way!

yield 6 serving(s)
cook time 25 Min
method Bake

Ingredients For mozzarella & tomato-stuffed chicken breasts

  • 3
    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
    rosemary, destemmed
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    basil, dried
  • kosher salt and black pepper, to taste

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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