Mozzarella & Tomato-Stuffed Chicken Breasts
- 3 boneless, skinless chicken breasts
- 6 oz. mozzarella, sliced
- 1/2 (8 oz.) jar sun-dried tomato halves
- 1 cup cremini mushrooms, sliced
- 1/2 cup pitted kalamata olives
- 1 tablespoon extra-virgin olive oil, plus extra for filling
- 1 sprig rosemary, de-stemmed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- kosher salt and freshly ground pepper, to taste
Adapted from 12tomatoes.com
Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray.
Cut chicken breasts in half horizontally (as though you were going to butterfly them, but slice all the way through), place between 2 layers of plastic wrap and pound chicken out to 1/4-inch thickness. Season all sides with salt and pepper.
Heat olive oil in a medium pan over medium-high heat and sauté mushrooms and rosemary until softened and browned. 5-7 minutes.
Transfer mushrooms, rosemary and cooking juices to food processor and add olives and 4-5 tomato halves. Pour in 2 teaspoons sun-dried tomato packing oil, oregano and basil.
Pulse mixture for 10 seconds, or until semi-smooth, but still grainy. Add more olive oil if mixture needs to be smoother.
Spoon 1/2-1 tablespoon tomato mixture onto each piece of chicken breast, top with 1 slice mozzarella (shredded into pieces) and roll chicken into a little log. Transfer chicken logs, seam side down, to baking sheet.
Top chicken with another slice of mozzarella, remaining sauce and 1 tomato half.
Place in oven and bake for 20-25 minutes, or until chicken is cooked through and no longer pink.
Remove from oven and let rest 5-7 minutes before serving.