Tomato Basil Stuffed Chicken Breasts

Ingredients

• 4 boneless skinless chicken breasts

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 10 fresh basil leaves, chopped

• 1 cup of cherry tomatoes, chopped

• 1/2 tsp of oregano

• 1/2 tsp of marjoram

• 2 tsp of extra virgin olive oil

•  1 Tbs of butter

• 1/4 cup of flat leaf Italian parsley, chopped

Preparation

• Rinse the chicken in cold water and pat dry.

• Slice the chicken lengthwise to form a large pocket.

• Season the chicken with salt and pepper

• In a medium size bowl mix together the tomatoes, basil, oregano and marjoram.

• Spoon the tomato mixture into the pockets.

• Secure with toothpicks,

• In a large skillet heat the olive oil and butter.

• Cook the chicken on medium heat for around 12 to 15  minutes on each side.

• Plate and serve.

• Garnish with parsley

Variation on this dish.   Bread and fry the chicken until golden. Place in a baking dish. Top with fresh mozzarella and marinara sauce.  Bake for 20 to 30 minutes until cheese is browned