Mozzarella-Basil Chicken with Roasted Tomatoes

Recipe and photo courtesy of Kraft.

Ingredients:

4 small boneless skinless chicken breasts (1 lb.)
12 large fresh basil leaves, divided
2 oz. Mozzarella cheese, cut into 4 slices
4 large oil-packed sun-dried tomatoes, drained
¼ cup balsamic vinaigrette dressing, divided
2-1/4 cups grape tomatoes, halved

Method:
• Heat oven to 400ºF.
• Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 cheese slice and sun-dried tomato.
• Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
• Bake 30 min. or until chicken is done (165ºF).
• Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

Makes 4 servings; count each as 3 ½ proteins.