Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breasts)
  • 6 cremini mushrooms (minced)
  • 3 Roma tomatoes (diced)
  • 1/2 onion (minced)
  • 2 garlic cloves (minced)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp fresh basil (minced)
  • 2 tbsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • Cooking twine or toothpicks

Instruction

  • Preheat your oven to 375 F.
  • In a bowl, combine the tomatoes, mushrooms, onion, garlic, balsamic vinegar, and olive oil, and season with salt and pepper to taste.
  • Place the chicken breast on a work surface. Slice through the breast on the long side (with your knife parallel to the countertop) almost to the end, but don’t cut all the way through.
  • Unfold the chicken (it should open like a book), and flatten using a meat mallet.
  • Divide the mushroom-tomato mixture evenly among the chicken breasts. Spread it on top of each breast, leaving 1 inch of space free around the edge.
  • Roll up each chicken breast, making sure to keep the mixture inside. Secure with cooking twine or toothpick.
  • Melt some cooking fat in an oven-proof skillet over high heat and brown the chicken breasts on all sides, 2 to 3 minutes per side.
  • Place in the oven and bake for 25 to 30 minutes or until chicken is cooked through.
  • Let the stuffed chicken breasts rest for 3 to 4 minutes before slicing and serving.