Caprese Stuffed Chicken Breasts

• 1 pound Chicken Breast, Skinless, Boneless
• 1/4 teaspoons Black Pepper
• 1/4 cups Cherry Tomatoes, Sliced Thin Or 1 Plum Tomato, Sliced Thin
• 5 leaves Basil, Diced Small Plus Extra For Garnish
• 1/2 cups Mozzarella Cheese, Shredded
• 1/4 cups Balsamic Vinaigrette Dressing (your Favorite, I Used Trader Joe's Fat Free Balsamic Dressing)
• Optional Topping: Balsamic Glaze (I Used Trader Joe's Balsamic Glaze)

1. Preheat grill to medium low heat.
2. Butterfly your chicken by cutting it in half horizontally but do not cut all the way through.
3. Open it up.
4. Sprinkle the inside of the chicken with pepper.
5. Evenly top the the chicken with tomatoes, basil and cheese and fold over the chicken to close it.
6. It should now look like the chicken breast before you cut it.
7. Brush one side of the chicken with balsamic dressing and place the balsamic dressing side down on the grill.
8. Brush more balsamic dressing over top of chicken.
9. Cook for about 7 minutes.
10. Flip the chicken and brush on remaining balsamic dressing and cook until no longer pink; about 5 minutes more.
11. Place chicken on a plate and top with balsamic glaze and fresh basil; if desired.
12. Serve with rice, pasta, side salad or vegetables of your choice

chicken, black pepper, cherry tomatoes, basil, mozzarella cheese, dressing

Taken from tastykitchen.com/recipes/main-courses/caprese-stuffed-chicken-breasts/ (may not work)