Baked Chicken Cheese Stuffed

• 3 -4 chicken breasts (boneless,skinless)
• 12 cup spices, Basil Leaves
• 14 cup sun-dried tomato packed in oil
• 2 garlic cloves
• 1 teaspoon orange zest
• 1 tablespoon ground black pepper
• 2 ounces mozzarella cheese or 2 ounces cheese, of your choice
• 2 teaspoons extra light olive oil

1. Preheat oven to 450 degrees.
2. Line a rimmed baking sheet with aluminum foil; set aside.
3. With a paring knife, cut a 1-inch-long slit in thick side of each breast.
4. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
5. Finely Chop; basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper.
6. Divide mixture evenly, and spoon into breast pockets, spreading it around.
7. Insert one piece of cheese in each breast pocket.
8. Close pockets, using toothpicks; arrange, skin side up, on baking sheet.
9. Rub with olive oil, and season generously with salt and pepper.
10. Roast until well browned and a thermometer inserted in thickest part of breast reads 165 degrees, 30 to 35 minutes.
11. Let chicken rest 5 minutes; remove toothpicks before serving.

chicken breasts, basil, tomato, garlic, orange zest, ground black pepper, mozzarella cheese, extra light olive oil

Taken from www.food.com/recipe/baked-chicken-cheese-stuffed-463966 (may not work)