1tbsp.chopped fresh basil or oreganoplus additional for garnish if desired
1/4c.marinara sauce
1/2c.shredded mozzarellaoptional, for topping
3/4c.marinara sauceoptional, for individual servings
Option 2
3/4c.chopped green olives
1/4c.toasted sliced almonds
1 1/2tbsp.snipped fresh dill
1tbsp.lemon zest
Option 3
1/2quartered cherry tomatoes
1/2c.crumbled goat cheese
2tbsp.toasted pine nuts
2tbsp.chopped fresh basil
Option 4
1c.finely torn French Breador process in food processor
1/2c.chopped dried apricots
2tbsp.melted unsalted butter
1tbsp.whole grain mustard
Instructions
Starting at the top of the thickest part of each chicken breast, use a sharp paring knife to cut 2" x 4" pocket.
Mix all ingredients from the selected stuffing option well and stuff into the chicken breasts, dividing evenly. Season chicken with salt & pepper.
Melt 1 tbsp of olive oil and butter in large non stick skillet over medium heat. Cook chicken breasts, covered for 6 to 7 minutes per side, or until instant read thermometer reaches 165 degrees when inserted into the thickest part of chicken breast. Note - if don't have an instant read thermometer, cut into thickest part of a breast to see if the juice runs clear and meat appears cooked.
Completing Option 1
Turn heat down to low and top chicken breast with remaining 1/2 c. mozzarella. Cover and let steam melt cheese. Warm remaining 3/4 c. marinara sauce in microwave and divide between serving plates by spreading into a circle slightly larger than the breast. Top sauce with chicken and sprinkle with additional chopped herb, if desired.