Mozzarella-Basil Chicken With Roasted Tomatoes
- 4 small boneless skinless chicken breast halves
- 12 large fresh basil leaves, divided
- 2 oz. Mozzarella cheese, cut into 4 slices
- 4 lg. oil-packed sun-dried tomatoes, drained
- 1/4 c. Balsamic Vinaigrette dressing, divided
- 2 1/4 c. grape tomatoes, halved
- 1. Heat oven to 400 degrees.
- 2. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
- 3. Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 T. dressing.
- 4. Bake 30 min. or until chicken is done.
- 5. Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.
chicken, basil, mozzarella cheese, tomatoes, dressing, grape tomatoes
Taken from www.epicurious.com/recipes/member/views/mozzarella-basil-chicken-with-roasted-tomatoes-52567701 (may not work)