Mozzarella And Pesto-Stuffed Chicken Breast - cooking recipe

Ingredients

4 None boneless skinless chicken breasts
2 tbsp basil pesto
6 oz sliced mozzarella cheese
9 oz grape tomatoes, 6 sliced, remaining halved
1/4 cup extra virgin olive oil
2 cups arugula leaves
1 tbsp lemon juice

Preparation

Cut each chicken breast horizontally without cutting all the way through. Open chicken breast. Cover with plastic wrap; pat gently with a rolling pin, without breaking flesh, until thin.
Spread with pesto. Place mozzarella and sliced tomatoes on one half of each breast. Fold other half over to enclose filling; secure with toothpicks.
Preheat a grill pan or large skillet on medium heat. Brush chicken with 2 tbsp oil; season to taste. Cook chicken for 10 mins, turning once, until browned and cooked through.
Meanwhile, toss arugula with halved tomatoes. Drizzle with remaining 2 tbsp oil and lemon juice; season to taste. Serve stuffed chicken with salad.