Nutrition Information (per serving)
3 med diced tomatoes
1 sm red onion, thinly sliced
3 Tbsp balsamic vinegar
2 Tbsp chopped fresh basil
¼ tsp chopped parsley
½ tsp sea salt
¼ tsp freshly ground black pepper
6 skinless chicken breast halves, boned and defatted
6 oz fresh mozzarella
¾ tsp sea salt
¾ tsp freshly ground black pepper
2 Tbsp extra-virgin olive oil
- Combine all ingredients for tomato salad in a large bowl. Set aside.
- Cut a pocket in chicken breast by slicing horizontally three-quarters of the way through. Stuff with a 1 ounce slice of fresh mozzarella cheese. Close incision with toothpick. Season with salt and pepper.
- Preheat oven to 400F.
- Heat olive oil in a large sauté pan over medium-high heat. Sear chicken breasts in hot oil until golden brown on each side. Transfer to oven and cook for 10 to 15 minutes, or until chicken is cooked through. Internal temperature must reach 165F.
- Serve 1 stuffed chicken breast with ½ cup tomato salad.