Mozzarella & Tomato-Stuffed Chicken Breasts

Mozzarella & Tomato-Stuffed Chicken Breasts

Mozzarella & Tomato-Stuffed Chicken Breasts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    boneless, skinless chicken breasts

  • 6

    oz. mozzarella, sliced

  • ½

    (8 oz.) jar sun-dried tomato halves

  • 1

    cup cremini mushrooms, sliced

  • ½

    cup pitted kalamata olives

  • 1

    tablespoon extra-virgin olive oil, plus extra for filling

  • 1

    sprig rosemary, de-stemmed

  • ½

    teaspoon dried oregano

  • ½

    teaspoon dried basil

  • kosher salt and freshly ground pepper, to taste

Directions

1.Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray. 2.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. 3.Heat olive oil in a medium pan over medium-high heat and saute mushrooms and rosemary until softened and browned. 5-7 minutes. 4.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. 5.Pulse mixture for 10 seconds, or until semi-smooth, but still grainy. Add more olive oil if mixture needs to be smoother. 6.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. 7.Top chicken with another slice of mozzarella, remaining sauce and 1 tomato half. 8.Place in oven and bake for 20-25 minutes, or until chicken is cooked through and no longer pink. 9.Remove from oven and let rest 5-7 minutes before serving.


Nutrition

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