Take your classic chicken breast up a notch with our Mozzarella-and-Tomato-Stuffed Chicken Breast recipe. This recipe only calls for a few ingredients but packs a flavorful punch with the mix of tomatoes, mozzarella and basil leaves.
Using a sharp knife, cut a 2-inch pocket in the thickest part of each chicken breast half by cutting horizontally toward, but not through, the opposite side. Place chicken in a large resealable plastic bag set in a shallow dish. Pour dressing over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain dried tomatoes, reserving 1 tablespoon of the oil. Slice dried tomatoes. Divide dried tomatoes, cheese, and basil evenly among pockets in chicken. If necessary, secure openings with wooden toothpicks. Brush chicken with the reserved 1 tablespoon oil; sprinkle evenly with salt and pepper.
Drain chicken, discarding dressing. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, bone sides down, on grill rack over pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken, bone sides down, on grill rack over the burner that is turned off. Grill as directed.) Remove and discard any toothpicks.