Chicken Breasts Stuffed w/ Dried Tomatoes and Basil

4 servings

1 bunch basil

1⁄4 cup (olive-oil packed)dried tomatoes

2 TB freshly grated low-fat Parmesan cheese

Coarsely ground black pepper

4 chicken breast halves

1 TB olive oil from dried tomatoes

1⁄2 teaspoon salt

Preheat oven to 425 F. Chop enough basil to equal 1⁄4 cup; reserve remaining for garnish. Coarsely chop dried tomatoes.

Cut small pockets lengthwise into the chicken breast, taking care not slice all the way through.

In small bowl, mix basil, tomatoes, Parmesan, and 1⁄2 teaspoon pepper. Stuff mixture into pockets of chicken. Secure with toothpicks.

Place in 13 by 9 glass baking dish.

Brush chicken lightly with olive oil (from tomatoes) and sprinkle with salt and pepper. Bake chicken for 35 to 40 minutes, basting occasionally with pan juices to keep moist. Chicken is done with juices run clear when pierced with the tip of a knife.