Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (approx. 70g) sun-dried tomatoes, oil-packed, drained and chopped
  • 4 oz (113g) fresh mozzarella cheese, cut into small cubes or shredded
  • 1/4 cup fresh basil leaves, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil (from the sun-dried tomatoes, if possible)
  • 1 large egg, lightly beaten

Instructions:

  1. Preheat oven to 375°F (190°C/ Gas Mark 5).
  2. Pound chicken breasts to even thickness (about 1/2 inch). Optional: This ensures even cooking and tenderizes the chicken.
  3. Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  4. In a medium bowl, combine sun-dried tomatoes, mozzarella, basil, garlic, Parmesan cheese, and olive oil.
  5. Mix well, then stir in the lightly beaten egg.
  6. Carefully slice a horizontal pocket into each chicken breast, being careful not to cut all the way through.
  7. Spoon about 1/4 of the filling into each pocket.
  8. Place stuffed chicken breasts in the prepared baking dish.
  9. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part. Key doneness indicator: Use a thermometer!
  10. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.