Italian-style stuffed chicken breasts served on a bed of mixed salad greens.

Caprese Stuffed Chicken Breasts

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped sun-dried tomatoes in oil, drained use
4 ounces mozzarella cheese packed in water
1/4 cup chopped fresh basil leaves
2 tablespoons plus 1 teaspoon olive oil - divided use
4 cups mixed salad greens
3 tablespoons red wine vinegar
4 teaspoons chopped chives
1/2 cup packaged seasoned croutons

1. Spray 9x9x2 baking pan with cooking spray.
2. Flatten each chicken breast half to 1/4-inch thickness; sprinkle with salt and pepper. Place equal amount chopped tomatoes in center of each chicken breast half. Cut mozzarella cheese into 4 equal portions and place on chicken. Top with equal amounts basil leaves. Roll chicken, folding in sides; fasten with wooden pick.
3. Place in prepared pan, seam side down; drizzle 1 teaspoon of the olive oil over chicken and bake in 375°F (190°C) oven for about 30 minutes or until fork can be inserted in chicken with ease.
4. Remove picks from chicken. Place salad greens on serving platter. Cut each piece of chicken into 5 or 6 slices and arrange on greens.
5. Mix remaining 2 tablespoons olive oil with vinegar and drizzle over chicken. Sprinkle with chives and garnish with croutons.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.