Ingredients:
- 4 each Whole Chicken Breasts
- 8 each Fresh Basil Leaves
- 4 each Fresh Mozzarella slices* (if you can)
- 1 Tablespoon Lemon Zest
- 1 Tablespoon of Olive Oil
Preheat Oven to 375 degrees
Begin by rinsing the chicken breasts. Pick your basil leaves and slice the fresh mozzarella, set aside.
To butterfly each chicken breast begin with a sharp knife. Place your palm on top of the breast length wise and slice from the side of the breast under your palm and stop the cut right before you cut the breast in half. Now you can unfold the breast. Butterfly all four breasts. Place two leaves of basil and one slice of mozzarella on each chicken breast and fold each one closed.
You should now have 4 chicken breasts filled with basil leaves and fresh mozzarella. Salt and pepper the top of each chicken breast and set aside.
Heat a skillet over medium high heat. Add the olive oil and place the seasoned sides face down in the pan. Sauté the chicken breasts for three minutes and then toss the pan into the oven. Bake the chicken breast without turning for 7 minutes. Remove the chicken from the oven and let rest for 5 more minutes.
I have to b gluten free and milk free and IC diet as well. It is a challenge to make interesting food. I was a gourmet cook before all this hit.
This was AWESOME. Now, granted, I just used your standard sliced Mozarella from the grocery store but it’s really, really good. I also have an herb garden during the summer and what a great way to use that basil before it all goes to seed! And, better yet, my husband just hollered about how good it was, also! Bonus!
Lori
TWO THUMBS UP! Even my picky 8 year old said, “This is a mouth full of goodness!”
great website! question: what do you do with the lemon zest? thanks!
Sherin you can use lemon zest in everything you would use lemon juice!
On this special day I send you New Year’s greetings and hope that some day soon we shall be together.