Stuffed Chicken Breast

Serves 6

Ingredients:

6 boneless, skinless chicken
breasts, all fat trimmed off
6 medium basil leaves
2 parsley sprigs
2 oz. Parmigiano Reggiano
cheese (or Parmesan)
1 Tbsp extra virgin olive oil
1 can (15 oz) diced tomatoes,
drained
1 can (15 oz) diced tomatoes with
liquid
2 Tbsp capers

Preheat the oven to 375 degrees
F.

Stack basil leaves on top of each
other, several at a time. Cut
crosswise into thin strips.

Cut Parmigiano Reggiano
cheese into thin slices, crosswise.

Chop cheese into small cubes,
lengthwise.

Mix basil and cheese in small
bowl.

Add olive oil.

Chop parsley.

Add parsley to cheese and basil
and mix well with spoon.

Lay one chicken breast flat on
cutting board. Spread 1/6 of
cheese mixture on top of it.

Roll chicken breast into small
"jelly roll."

Place chicken rolls int deep
oven-proof baking dish.

Sprinkle with capers.

Top evenly with diced tomatoes
from one can (discard all liquid
from tomatoes).

Spread evenly second can of
tomatoes, including its liquid.
Bake in preheated oven for 45
minutes or until chicken is tender
and meat thermometer reads 170
degrees F.

Serve with your favorite side dish
immediately. You may cut
chicken rolls crosswise into
several slices.

Another easy chicken recipe that will become
a holiday favorite. Try it with blue cheese for a
sharper, zestier taste.

Stuffed Chicken Breast

Adapted from

Betty Crocker's Best
Chicken Cookbook