Cheesy Tomato Basil Stuffed Chicken

Ingredients

chicken breastsbutterflied

Pescatarianextra-firm tofu pressedpress first, sear longer for color

5 1/3 breasts2 lb

basil pesto

2/3 cup

mozzarella cheesesliced

Pescatariannutritional yeastmix with lemon juice for richness

10 2/3 oz2/3 cup

sun-dried tomatoes

2/3 cup

sun-dried tomato oilreserved

4 tbsp

cherry tomatoes

2 2/3 cups

garlicminced

4 cloves

balsamic vinegar

1 1/3 tbsp

fresh basilchopped

1/3 cup

fresh thymechopped

1 1/3 tbsp

salt

to taste

black pepper

to taste

red chili flakes

1/3 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.