Cheesy Tomato Basil Stuffed Chicken

Ingredients

chicken breasts butterflied

8 breasts

basil pesto

1 cup

mozzarella cheese sliced

16 oz

sun-dried tomatoes

1 cup

sun-dried tomato oil reserved

6 tbsp

cherry tomatoes

4 cups

garlic minced

6 cloves

balsamic vinegar

2 tbsp

fresh basil chopped

1/2 cup

fresh thyme chopped

2 tbsp

salt to taste

to taste

black pepper to taste

to taste

red chili flakes

1/2 tsp

Method

1. 01Preheat oven to 425°F.
2. 02Butterfly each chicken breast horizontally, stopping before cutting through. Spread pesto inside, layer with mozzarella and sun-dried tomatoes, then close.
3. 03Place chicken in a large oven-safe skillet. Drizzle with sun-dried tomato oil, season with salt and pepper. Heat over medium for 5 minutes.
4. 04Add 1 1/2 cups cherry tomatoes, garlic, balsamic vinegar, salt, pepper, and chili flakes. Cook 2-3 minutes, then remove from heat.
5. 05Transfer skillet to oven and bake 10 minutes until chicken is cooked through and tomatoes burst.10 min
6. 06Toss remaining 1/2 cup cherry tomatoes with basil, thyme, salt, and pepper. Serve chicken topped with fresh tomato mixture.