Small heirloom or roma tomatoes, cut into 1/2 inch pieces
1.5 cups fresh basil leaves, rinsed & dried
1 tbsp. olive oil
4 garlic cloves, thinly sliced
Pesto, homemade or storebought
Pat chicken dry and cut a pocket into the thick side of each breast, lengthwise, without cutting through to the other side. Salt and pepper the breasts inside and out. Stuff each breast with sliced mozzarella, 2-3 slices of tomato, and 4-5 basil leaves. Pull the chicken over the filling as much as possible, and set it aside.
Heat olive oil in a 12-inch nonstick skillet over medium heat. Saute the garlic for about 4 minutes, or until golden brown. Scoop out the garlic with a slotted spoon, and place it on a paper towel, leaving the remaining oil in the pan.
Increase the heat to medium-high, and saute the chicken until lightly browned on the bottom, about 6 minutes. Flip and cook the other side for about 5 minutes – if it’s too brown too quickly, lower the heat. Cover and cook for 2-3 more minutes, until cooked through thoroughly.
Remove with a spatula to a platter or four plates, dividing the pan juices evenly over the breasts. Garnish with a little pesto, reserved garlic slices, and remaining fresh basil leaves.
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