Modified from http://www.barbellsandbellinis.com/2013/05/roasted-red-pepper-mozzarella-and-basil.html
A friend posted the original recipe on FaceBook a week or so ago and I knew immediately I HAD to try it with sun dried tomatoes instead of peppers. Have been in need of something different with the same meals every week, and couldn’t wait any longer (i.e., until the end of the Whole Life Challenge), so tonight was the night. Definite success! Relatively quick and easy to prepare too. I had some leftover spaghetti squash in the fridge, so I heated that up and served the chicken over that. Perfection!
1 tsp coconut oil
2 boneless skinless chicken breasts
4 ounces fresh mozzarella, sliced
6-8 medium sized sun dried tomatoes (preferably jarred in oil)
1 bunch fresh basil, whole leaves
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp parsley (optional)
Salt and pepper to taste (optional)
Preheat oven to 400 degrees and grease baking dish with coconut oil. Slice chicken breasts with a sharp knife, cutting through length-wise to butterfly, cutting about 1/4 of an inch from the other end. Place in baking dish face open. Mix dried seasonings and sprinkle over chicken, saving some for the top layer. Layer the sun dried tomatoes, basil leaves, and mozzarella slices (saving one for each breast) on the bottom layer of chicken and fold top over to cover all. Sprinkle remaining seasonings on top, drizzling with oil from the sun dried tomatoes if desired. Bake for 30-35 minutes, until chicken is thoroughly cooked. Remove from the oven, top with the remaining mozzarella slices, and return to the oven on high broil for 5-10 minutes. The cheese will become browned and bubbly…and delicious!