Mozzarella and Tomato Stuffed Chicken Breasts

Name: Mozzarella and Tomato Stuffed Chicken Breasts
Yield: 4 servings
Cuisine: American
Ingredients: 4 6-8 ounce chicken breast halves with bone, skinned; 1/2 cup bottled Italian salad dressing; 4 oil-packed dried tomatos, undrained; 4 oz fresh mozzarella cheese, sliced; 8 large fresh basil leaves; 1/4 tsp salt; 1/9 tsp ground black pepper

dltarpey @cook_3265058

Mozzarella and Tomato Stuffed Chicken Breasts

dltarpey @cook_3265058

Saved

Ingredients

4 servings

46-8 ounce chicken breast halves with bone, skinned
1/2 cupbottled Italian salad dressing
4oil-packed dried tomatos, undrained
4 ozfresh mozzarella cheese, sliced
8 largefresh basil leaves
1/4 tspsalt
1/9 tspground black pepper

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Steps

1

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.
2

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.
3

Drain chicken, discarding dressing.
4

Drain dried tomatoes, reserving 1 tablespoon of the oil.
5

Slice dried tomatoes.
6

Divide dried tomatoes, cheese, and basil among pockets in chicken. If necessary secure openings with wooden toothpicks.
7

Brush chicken with the reserved 1-tablespoon oil; sprinkle with salt and pepper.
8

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.
9

Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees).