Mozzarella and Tomato Stuffed Chicken Breasts.
You can cook Mozzarella and Tomato Stuffed Chicken Breasts using 7 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Mozzarella and Tomato Stuffed Chicken Breasts
- Prepare 4 of 6-8 ounce chicken breast halves with bone, skinned.
- You need 1/2 cup of bottled Italian salad dressing.
- Prepare 4 of oil-packed dried tomatos, undrained.
- You need 4 oz of fresh mozzarella cheese, sliced.
- You need 8 large of fresh basil leaves.
- It's 1/4 tsp of salt.
- It's 1/9 tsp of ground black pepper.
Mozzarella and Tomato Stuffed Chicken Breasts instructions
- Using a sharp knife, cut a 2-inch pocket in the thickest part of each chicken breast half by cutting horizontally toward, bit not through the opposite side..
- Place chicken in a resealable plastic bag set in a shallow dish. Pour dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2-4 hours, turning bag occasionally..
- Drain chicken, discarding dressing..
- Drain dried tomatoes, reserving 1 tablespoon of the oil..
- Slice dried tomatoes..
- Divide dried tomatoes, cheese, and basil among pockets in chicken. If necessary secure openings with wooden toothpicks..
- Brush chicken with the reserved 1-tablespoon oil; sprinkle with salt and pepper..
- Arrange medium-hot coals around a drip pan. Test for medium heat over pan. Place chicken, bone sides down, on grill rack over drip pan..
- Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees)..