Italian Stuffed Chicken Breast

Preheat oven to 400ºF. Cut a wide and deep pocket in each chicken breast, being sure to not cut all of the way through the bottom.

In a small bowl, mix mozzarella and Italian seasoning.

Lay 2 basil leaves inside each chicken breast pocket, then stuff each one with 1/4 of the cheese mixture, leaving the pocket facing up. Lay a piece of prosciutto over top of each chicken breast and tuck the ends underneath. Place each one in a 9×13 casserole dish.

Pour balsamic vinegar in the baking dish and place tomatoes around the chicken. Bake, uncovered, in preheated oven until an internal thermometer reads 165ºF.

Remove from oven and add butter to the balsamic. Spoon the sauce on top of each chicken breast. Serve.

Nutrition for each serving, assuming each chicken breast is 6 ounces: 507 calories, 30g fat, 13g sat fat, 3g carbs, 57g protein