Chicken Stuffed with Mozzarella, Tomato and Basil (Gluten Free )


  • 2 boneless skinless hen breasts
  • eight to 10 slices mozzarella cheese
  • Fresh basil leaves
  • 2 teaspoons Italian seasoning
  • Salt and Pepper
  • 2 teaspoons olive oil
  • 5 to six grape tomatoes; sliced in half


  • Place the hen breasts on a slicing board. Using a sharp knife, reduce slits throughout the chicken breast approximately three/4 of the way via being careful no longer to cut all the manner via.
  • Depending on the scale of your fowl breast, you will want round 6 to 8 slits in keeping with chook breast.
  • Stuff every slit with a slice of mozzarella cheese, 1/2 a grape tomato and a basil leaf.
  • Place the bird breasts in a baking dish that has been covered with non-stick baking spray.
  • Brush every bird breast with olive oil.
  • Sprinkle every bird breast with salt, pepper and Italian seasoning.
  • Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the hen reaches 160 tiers.

Recipe Notes