MARGHARITA CHICKEN

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INGREDIENTS

4 large boneless, skinless chicken breast halves, butterflied
4-8 thick slices of fresh tomato (see NOTES)
1 cup fresh basil leaves
Salt & pepper to taste (I used about ½ tsp of each sprinkled on top of the assembled chicken)
1 cup additional shredded mozzarella for topping
Marinade:
½ cup dry sherry
3 cloves garlic, finely minced
1 tsp oregano
2 tbs olive oil (extra-virgin preferred)
Filling:
2 cups shredded mozarella cheese (see NOTES)
¼ cup sour cream
2 tbs soft breadcrumbs
2 tbs Parmesan or Romano cheese (optional)

INSTRUCTIONS

Mix marinade ingredients in a small bowl. Place butterflied chicken breast in a zipper freezer bag and pour marinade over the chicken. Seal bag and turn it a few times to coat the chicken. Let the breasts marinate about 2-3 hours. Then remove from the bag and let the excess marinade run off.
Preheat oven to 350 degrees F. Line a baking sheet with parchment or foil.
Place chicken on the baking sheet.
Place 1 or 2 tomato slices and about ¼ cup of fresh basil in each chicken "pocket"
Mix all the filling ingredients in a medium bowl and divide into 4 equal portions. Place each portion on top of the tomato/basil.
Bake for 20 minutes. Place additional cheese on top of each chicken breast and bake for another 10-15 minutes or until top cheese is melted and starts to bubble.

Read More>>MARGHARITA CHICKEN@bakeatmidnite

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