Sundried Tomato and Mozzarella Stuffed Chicken Breast
Recently, I was perusing thru pinterest and came across a recipe for a mozzarella stuffed chicken breast. This recipe looked delicious but due to the high calorie and fat count in whole milk mozzarella cheese, I passed on using it. Instead, I went with reduced fat mozzarella cheese, 1/4 C is 70 calories, 4.5g of fat and 8g of protein. The addition of the sun-dried tomatoes gave it a little kick! I paired it with a side of my mashed pocauliflower (half mashed potatoes/half mashed cauliflower) to make it kid friendly and voila! A delicious healthy week night dinner that my family loved!
Sundried Tomato and Mozzarella Stuffed Chicken Breast -adapted from Delish
4 thick chicken breasts
2 tsp Italian seasoning
¼ cup sun dried tomatoes in oil
1/4 c of shredded reduced fat mozzarella cheese
12 basil leaves
4 cloves garlic, minced
⅓ cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 350. Cut a pocket about ¾ quarter of the way through on the thickest side of each breast
Season chicken with salt, pepper, and Italian seasoning.
Fill each with 1tbs of the shredded mozzarella cheese,sundried tomatoes and basil leaves.
Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
Heat 2 teaspoons of olive oil in a cast iron skillet on medium-high heat. Add the chicken and sear for 2 minutes on each side until golden.
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small bowl. Pour the mixture into the pan; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
Transfer skillet to the preheated oven and continue to cook for another 12-15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove toothpicks and drizzle with pan juices