Things You'll Need:
- Boneless, skinless chicken breasts
- Basil
- Sun dried tomatoes
- Extra virgin olive oil
- Balsamic vinegar
- Provolone cheese
- Bacon
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Step 1
Slice a deep pocket lengthwise in each chicken breast.
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Step 2
Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar and sun dried tomatoes. Place the olive oil mixture in a large reclosable plastic bag and add the chicken breasts. Put the bag in the refrigerator and allow the chicken to marinate for 45 minutes.
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Step 3
Fry the bacon in a heavy skillet until it's crispy and allow it to cool. Crumble it and set it aside.
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Step 4
Preheat the oven to 475 degrees.
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Step 5
Place the bacon and the basil leaves in the pockets of the chicken breasts and place the breasts on a broiler pan.
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Step 6
Cook the chicken breasts for 15 minutes. Turn them over, cook 15 minutes longer and remove them from the oven.
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Step 7
Put the slices of provolone on the top and put them in the oven for a few seconds, just until they melt. Serve the tomato basil stuffed chicken breasts hot from the oven.
