Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast Recipe

Preheat oven to 375°F (190°C).

In a bowl, mix together mozzarella cheese, sun-dried tomatoes, garlic, basil, salt, and pepper.

Butterfly each chicken breast by cutting horizontally through the thickest part of the breast, stopping just about 1/4 inch from the opposite edge.

Spread the mozzarella and sun-dried tomato mixture evenly on one side of each chicken breast.

Fold each chicken breast in half and secure with a toothpick.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Add chicken breasts and cook for 3-4 minutes per side until browned.

Transfer skillet to the oven and bake for 15-20 minutes or until chicken is cooked through and the juices run clear.

Let chicken rest for 5 minutes before slicing and serving.