"Found online posted by Victoria Abbott Riccardi. Sounds like an easy summer meal that will LOOK like it took hours to make."
boneless skinless chicken breast halves
reduced-fat mozzarella cheese, sliced
fresh basil leaves
cherry tomatoes, halved
fresh basil, torn
With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.
Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn.
Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil.