Cheesy Tomato Basil Stuffed Chicken
A quick dish that comes together easily using just 1 skillet, in-season tomatoes, and is so delicious!
Servings: 6
Calories: 251kcal
Ingredients
- 4-6 boneless skinless chicken breasts
- 1/2 cup basil pesto
- 1/3 cup oil packed sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- kosher salt and black pepper
- 2 cups cherry tomatoes, halved if large
- 2 cloves garlic, smashed
- 2 tablespoons balsamic vinegar
- chili flakes
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- 1. Preheat the oven to 425° F.2. Slice the chicken through the middle horizontally, being careful not to cut all the way through the chicken. Open the chicken and spread with pesto. Add the cheese and sun-dried tomatoes. Close the chicken, covering the filling. 3. Place the chicken in a large oven-safe skillet. Drizzle with 2-3 tablespoons of reserved sun-dried tomato oil. Season with salt and pepper. Set the skillet over medium heat, cook 5 minutes. Add 1 1/2 cups tomatoes, garlic, balsamic vinegar, and season with salt, pepper, and chili flakes. Cook 2-3 minutes, then remove from the heat.4. Bake for 10 minutes, until the chicken is cooked through and the tomatoes burst. 5. Toss 1/2 cup tomatoes with basil, thyme, salt, and pepper. Serve the chicken topped with fresh tomatoes. Enjoy!
Nutrition
Calories: 251kcal