Recipe for breasts stuffed with cheese, tomatoes and basil

boneless, skinless chicken breasts
12 large
fresh basil leaves
4 slices
sliced mozzarella
4 large
sun-dried tomatoes in oil
2 1/4 cups
grape tomatoes
1/4 cup
balsamic vinaigrette
Place a rack in the oven,Preheat oven to 400°F then Spray a baking sheet with non-stick cooking spray.

Pat chicken breasts dry with paper towels. Using a sharp knife, cut an opening in the long side of each chicken breast, taking care not to cut it in half completely (leave 1 cm of the edge uncut). Stuff each pocket with 2 basil leaves, 1 cheese slice and 1 sun-dried tomato.

Place chicken breasts on one side of baking sheet. Place grape tomatoes on the other side of the baking sheet. Brush the top of the 4 breasts with 1 tbsp of dressing.

Bake for 30 minutes or until a baking thermometer inserted in the chicken reaches 74°C (165°F).

Thinly slice remaining basil leaves and add to tomatoes with 3 tbsp. dressing. Toss gently. Serve chicken topped with tomato mixture.