Mozzarella-Basil Chicken with Roasted Tomatoes

By tschnet1

Ingredients

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 12 large fresh basil leaves, divided
• 60 g Cracker Barrel Part-Skim Mozzarella Cheese, cut into 4 slices
• 4 large oil-packed sun-dried tomatoes, drained
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 2-1/4 cups grape tomatoes, halved

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 400ºF.

Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.

Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.

Bake 30 min. or until chicken is done (170ºF).

Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.