- 20 min
- 80 min
1 Tbsp. extra virgin olive oil
3 cloves garlic, finely chopped
255 g of fresh grape tomatoes
2 tbsp. black olive tapenade (store bought)
½ tsp salt
1 tsp. coarsely ground black pepper
500 mL (2 cups) of tomato sauce
4 boneless, skinless chicken breasts, butterflied or sliced open to reveal a larger surface with relatively even thickness, and set aside.
12 whole, fresh basil leaves
1-1/2 cups grated Saputo Chef Collection Mozzarellissima cheese, ½ cup reserved
In a large fry pan on medium high heat, add olive oil and garlic, cooking until garlic is translucent, about 2 minutes. Add grape tomatoes and sauté 2-3 minutes or until the skins start to pop. Stir in olive tapenade and season with salt and pepper. Remove from the heat and set aside.
Chicken Breast Assembly
Pour all of the tomato sauce into the bottom of a baking dish, no less than 3” deep and set aside.
Lay chicken breasts cut side up, revealing the inside of each cutlet. Lay three basil leaves across each breast, then divide stuffing between all four breasts. Divide the reserved grated Saputo Chef Collection Mozzarellissima cheese, then bring both sides of the chicken breast up to overlap each other. Turn rolled chicken over and place, seam side down on top of tomato sauce. Repeat until all 4 chicken breasts are stuffed. Spoon a small amount of tomato sauce over each stuffed chicken breast, then divide the remaining grated mozzarella between the four breasts, placing the cheese on top of each bundle. Cover with a sheet of parchment paper, followed by foil, (making sure to crimp the edges for a tight fit). Place in the oven and bake for 30 minutes. Increase the oven to 200 °C (400 °F) and continue to bake, uncovered for another 10 minutes or until bubbly and golden.
Serve each stuffed chicken breast with tomato sauce and add a salad, pasta or rice for a complete meal. This recipe can be sliced and served cold as a light lunch or as a pizza topping.