Mozzarella And Pesto-Stuffed Chicken Breast

• 4 None boneless skinless chicken breasts
• 2 tbsp basil pesto
• 6 oz sliced mozzarella cheese
• 9 oz grape tomatoes, 6 sliced, remaining halved
• 1/4 cup extra virgin olive oil
• 2 cups arugula leaves
• 1 tbsp lemon juice

1. Cut each chicken breast horizontally without cutting all the way through. Open chicken breast. Cover with plastic wrap; pat gently with a rolling pin, without breaking flesh, until thin.
2. Spread with pesto. Place mozzarella and sliced tomatoes on one half of each breast. Fold other half over to enclose filling; secure with toothpicks.
3. Preheat a grill pan or large skillet on medium heat. Brush chicken with 2 tbsp oil; season to taste. Cook chicken for 10 mins, turning once, until browned and cooked through.
4. Meanwhile, toss arugula with halved tomatoes. Drizzle with remaining 2 tbsp oil and lemon juice; season to taste. Serve stuffed chicken with salad.

chicken breasts, basil pesto, mozzarella cheese, grape tomatoes, extra virgin olive oil, arugula, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24965 (may not work)