Mozzarella Stuffed Chicken

Preheat the oven to 350 °F.

Mix the chopped tomatoes, tomato paste, rosemary, oregano and salt in a bowl.

• 7.1 oz Tomatoes, diced, canned
• ½ tsp Tomato paste
• ½ tsp Rosemary leaves, dried
• ½ tsp Oregano leaves, dried
• Salt

Slice the mozzarella and pepper and set aside.

• 2.5 oz Mozzarella
• ½ Bell pepper, red (~ 2.6 oz)

Slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.

• 10.6 oz Chicken breast

Season the chicken pockets with salt, pepper, and rosemary and rub them with the olive oil.

• Salt
• Black pepper
• 1 tsp Rosemary leaves, dried
• 2 tsp Olive oil

Fill the chicken pockets with peppers, mozzarella and basil and place into a baking dish. Add the chopped into the baking dish and bake for approx. 20 minutes on the middle rack of the oven.

• 8 leaves of Basil, fresh (~ 0.1 oz)

Cook the rice according to the package instructions. Grate the Parmesan.

• ½ cup Rice
• 1.1 oz Parmesan cheese

Take the baking tray out of the oven. Sprinkle the Parmesan over the chicken and bake for approx. 5 minutes in the top third of the oven until the Parmesan is melted and golden brown.

Serve the chicken pockets on a bed of rice.

Enjoy your meal!