Stuffed Tomato Basil Chicken

This was a major hit in the house last night.

Stuffed Tomato Basil Chicken


INGREDIENTS
4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan


DIRECTIONS
1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. (i did it overnight for more of a punch of flavor)

2. Preheat oven to 500 degrees F (260 degrees C).

3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. (I put the bacon INSIDE instead for a fun surprise)

4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

I never thought about cooking chicken at 500 degrees, but it cooked fast, and was super moist, and did not burn.


I also used Ziploc Zip n Steam bags

for baby carrots last night and they are my new favorite thing! I am going to try to make a dinner in them sometime.