Italian Stuffed Chicken Breasts

Ingredients

2 boneless chicken breasts

1 ¼ tablespoons salt

2 teaspoons ground black pepper

½ (8oz) ball fresh mozzarella, finely diced

½ tomato on the vine, finely diced

½ cup Antonio Carlo Tomato Basil Marinara Sauce

1 tablespoon balsamic glaze

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Directions

Preheat oven to 400 F. Cut pockets into chicken breast lengthwise without cutting all of the way through. Season with salt and pepper on both sides. Combine mozzarella, tomato, and a Tablespoon of sauce together and stuff inside the chicken breasts. Place chicken breasts on a generously greased sheet pan and bake in oven 20-25 minutes, or until cooked throughout. Heat remaining marinara sauce in a small sauce pan and serve over chicken breasts. Drizzle balsamic reduction or glaze on top before serving.