Prep Time

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 4
Serving Size: 1/4 of yield


  • 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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Season chicken breasts with salt and pepper on both sides. Stuff each one with 1/4 of the cheese mixture.
  5. Bake for 30 minutes or until chicken is no longer pink. Top with sliced tomatoes and garnish with leftover basil.

Additional Notes