Stuffed Chicken Breasts

I adapted this from Delish.com. Delish is amazing.

You need
1/2 C. fresh basil
2 cloves garlic
2 Tbsp sundried tomatoes in oil
fresh ground pepper
1 tsp kosher salt or Salish
2 boneless skinless chicken breasts

Heat oven to 425. Line baking sheet with tin foil and spray with cooking spray.

About 1/2 C. fresh basil, 1 tsp Salish, 2 cloves garlic, 2 Tbsp sundried tomatoes (in oil, but drained), fresh ground pepper. Chop all of this together.

2 boneless skinless chicken breasts: use a paring knife to make a slit in the middle of the breast, being careful not to go through the sides. Again, being careful not push through too far, using your finger, make that pocket bigger, trying to get as close to the sides without going through. Fill each breast with the mixture and about 1.5 oz of fresh mozz. Rub the breasts with a bit of olive oil and add a bit more salt (just a touch) and pepper. Close the pockets with 4-5 toothpicks.

Bake for about 20 minutes. Might want to broil for a few seconds to try to brown the tops, too. Let them sit for 4-5 minutes before eating.