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Love cheese? Then you’ll flip over these margharita chicken breasts. Easy to make too!
- 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 1/2 tsp of each sprinkled on top of the assembled chicken
- 1 cup additional shredded mozzarella for topping
- 1/2 cup dry sherry
- 3 cloves garlic finely minced
- 1 tsp oregano
- 2 tbsp olive oil extra-virgin preferred
- 2 cups shredded mozarella cheese see NOTES
- 1/4 cup sour cream
- 2 tbsp soft breadcrumbs
- 2 tbsp Parmesan or Romano cheese optional
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 1/4 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.
Depending on the size of your tomatoes, you may need 2 slices, but if you use very large tomatoes, you will probably only need one slice.
You can skip the cheese filling recipe and use 1 thick slice of mozzarella for each chicken's filling. If you do, then don't use shredded, buy the block of mozzarella and cut a nice thick slice. You can also eliminate the additional shredded cheese for topping by topping each breast with a thinner slice of mozzarella.
Serving: 1serving | Calories: 682kcal | Carbohydrates: 13g | Protein: 70g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 221mg | Sodium: 884mg | Potassium: 1270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2088IU | Vitamin C: 21mg | Calcium: 522mg | Iron: 2mg