Ingredients
- 2 Boneless Skinless Chicken Breasts
- 2 Ounces Fresh Mozzarella Divided
- 1/4 Cup Sundried Tomatoes Thinly sliced
- 8 Basil Leaves
- 1 Tsp. Italian Herb Seasoning
- 1 Tblsp. Olive Oil
- 1/4 Cup chicken stock
- 1/4 Cup Pesto
Servings:
Instructions
- Pre-heat the oven to 375 degrees. While the oven heats prepare the chicken
- Carefully cut a pocket in each of the chicken breasts. Do this at the thickest part being careful not to cut completely through.
- Fill each breast pocket with half of the tomatoes, 1/2 ounce of cheese, and 4 of the basil leaves. Gently pull the pocket closed and secure it with tooth picks,
- Heat an over proof skillet over medium high heat. Add the olive oil and heat until it begins to ripple.
- Sprinkle the Italian herb blend evenly over the chicken. Carefully place the chicken in the skillet. Brown for 3 minutes, turn the breasts, and brown the other side 3 minutes more.
- Carefully pour in the chicken stock and transfer to the oven.
- Bake 10 minutes. Add the remaining cheese to the top of the chicken and return to the oven for 5-8 minutes. Use a meat thermometer to check for doneness (140 degrees).
- Remove the chicken to serving plates. Pour a little of the pan drippings over the chicken. divide the pesto evenly on top of the chicken and serve.
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