Cheesy Tomato Basil Stuffed Chicken

Ingredients

chicken breastsbutterflied

Vegetarianextra-firm tofu pressedpress first, sear longer for color

4 breasts1.5 lb

basil pesto

1/2 cup

mozzarella cheesesliced

Vegetariannutritional yeastmix with lemon juice for richness

8 oz1/2 cup

sun-dried tomatoes

1/2 cup

sun-dried tomato oilreserved

3 tbsp

cherry tomatoes

2 cups

garlicminced

3 cloves

balsamic vinegar

1 tbsp

fresh basilchopped

1/4 cup

fresh thymechopped

1 tbsp

salt

to taste

black pepper

to taste

red chili flakes

1/4 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.