Pesto Tomato and Mozzarella Stuffed Chicken Breasts
4 chicken breasts
8 tablespoons pesto
8 slices tomato
1 cup grated mozzarella cheese
1/2 cup fresh spinach
2 tablespoons olive oil
salt and pepper
Pesto Yogurt Dipping Sauce
1/2 cup greek yogurt
2 tablespoons pesto
Preheat oven to 400 degrees.
Cut chicken breasts horizontally but do not cut all the way through. Open up.
Spread entire opens surface of chicken with 2 tablespoons pesto.
Add 2 sliced tomatoes to half of the chicken.
Top with 1/4 cup of grated mozzarella and a few spinach leaves.
Sprinkle with salt and pepper and drizzle on a bit of olive oil.
Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
When olive oil is sizzling, carefully add chicken.
Sear on each side for 2-3 minutes using tongs to turn.
Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.