- 4
- 15 mins
- 45 mins
4/5
(1 Votes)
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
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.