Caprese Stuffed Chicken

this table provides nutrition breakdown for fats
	Saturated Fat 0g	0%
	Monounsaturated Fat 0g
	Polyunsaturated Fat 0g
	Trans Fat 0g

nutrition breakdown for carbohydrates
	Dietary Fiber 1g	4%
	Sugars 1g

protein nutritional details
Protein 36g	72%

vitamins nutritional details
Vitamin A	11%	Vitamin C	13%
Calcium	2%	Iron	6%

daily values disclaimer
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

4.00 4-oz breast(s) (113.400g) chicken breast(s), boneless and skinless, raw
4.00 oz (28.000g) fat free shredded Mozzarella cheese
10.00 leaves (2.500g) basil, fresh
4.00 clove(s) (3.000g) garlic
8.00 slice, thick/large (1/2" thick) (27.000g) tomato
1.00 dash (0.400g) salt
1.00 dash (0.100g) ground black pepper

Preheat oven to 350 degrees F.
Process garlic and 5 basil leaves in a food processor until chopped well. Add the cheese to the food processor and pulse until well blended. Add salt and pepper to taste.
Lay the chicken breasts out on a cutting board. Make a pocket in each piece of chicken by making an even, horizontal slice 3/4 of the way through each piece.
Season chicken breasts with salt and pepper on both sides. Stuff each one with 1/4 of the cheese mixture.
Bake for 30 minutes or until chicken is no longer pink. Top with sliced tomatoes and garnish with leftover basil.

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