6 slices sun-dried tomatoes, diced 3 basil leaves, julienned 1 tablespoon extra-virgin olive oil 2 slices fresh mozzarella, diced 2 chicken breasts Salt and pepper, to taste 1 small white onion, halved and sliced 1/4 cup chicken broth, fat-free and low-sodium Preheat the oven to 350°F. In a small bowl, combine the garlic, sun-dried tomatoes, basil, oil, and mozzarella. Add salt and pepper, to taste. Set the bowl aside and allow the flavors to marry for 5 minutes. Meanwhile, place each chicken breast between two pieces of plastic wrap and flatten with a mallet until 1/4-inch thick. Divide the caprese stuffing between the two chicken breasts. Place the stuffing in the center of the chicken. Fold the chicken up around the stuffing and place each chicken breast, folded side down, in a baking dish. Season the outside of the chicken with salt and pepper. Scatter the sliced onions around the chicken breasts and pour the chicken broth into the baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the dish from the oven and baste the chicken by spooning the broth on top of it. Place in the oven and bake for another 30 minutes. Remove from the oven and check to make sure the chicken has been properly cooked. Allow to rest for 5 minutes before slicing. Serve over wilted greens and drizzled with balsamic reduction. © Taste As You Go | All Rights Reserved. |