Stuffed Tomato Basil Chicken

This turned out really well. There are just the two of us, so I scaled the recipe back. Butterflied and pounded a big chicken breast, then marinated it in Italian dressing with added garlic and herbs for an hour. I used 3 thick sliced bacon, and microwaved it for 60 seconds prior to wrapping it around the chicken. Where I can see the pesto recommended by others would be great, I loved the basil leaves. A friend had given me a bag of homegrown tomatoes, which were outstanding. Next time I might use mozzarella though. I didn’t really care for the provolone. I cooked it a bit longer at a lower temperature. 30 minutes at 425. Don’t throw out the pan juices! They are sublime!

It turned out really good! Next time I will use a sharp cheddar cheese in the middle and put in double the cheese. I’ll definitely save this recipe!

The time and effort was definitely worth it as the resulting meal was to die for. After reading the reviews of others that have prepared it I made a few changes. I made my own marinade with fresh herbs, garlic, olive oil, honey and just a splash of balsamic vinegar. I only marinaded the chicken for about 30 minutes but I had reserved a small amount to soak the tomato and basil in for a minute or so. It was a little more difficult (and messy ) but then after letting the chicken drain a moment I butterflied the breast, placed 2 slices of provolone on one side to cover the bottom of one half and let it overlap onto the other side. Then I covered the bottom part with the marinaded tomato and chopped fresh basil. Folded it over letting the tomato get wrapped in provolone and chicken then secured it with toothpicks. I wrapped the breast with 4 slices of bacon (the breast I used were actually about 12 ounces each). I then browned the bacon on each side of the chicken until crispy (starting on the "top"-the side that will be visible when plated, then carefully flipped it and did the " bottom"). I then covered the skillet and baked them in the oven for about 30 minutes at 350 degrees (when the juices ran clear). I uncovered it, grated parmesan over it and returned it to the oven until the cheese was melted. The chicken was juicy and tasted like chicken, it was not overpowered by too many flavors but enhanced in layers, from crispy bacon outside to the gooey inside. As I was

This is my new favorite chicken recipe! I made a few changes, used lemon basil from my garden & dressing from Trader Joe's. . .but otherwise same. sooooo yum!