Cheesy Tomato Basil Chicken

Cheesy Tomato Basil Chicken is a delicious twist on Chicken Parmesan.  Cheesy stuffed chicken, lightly pan fried and topped with a yummy tomato sauce, more cheese and fresh basil.  This has quickly become a favorite in our house!  This recipe serves four but it is easy to half for two people or multiply for company or a larger family.  Serve with garlic bread, a Caesar salad or steamed veggies.  

Ingredients:

For the chicken:

- 2 large chicken breasts (~8 oz. each)

- 1/4 c all purpose flour

- 1/2 T italian seasoning 

- S&P

- 2-3 T olive oil

- fresh chopped basil for garnishing (4-5 leaves)

For the filling:

- 1/2 c grated mozzarella cheese

- 1/2 c ricotta cheese

- 1/2 c feta cheese, crumbled

- 1 T olive oil

- pinch red pepper flakes

- S&P

For the tomato sauce:

- 2 cans petite diced tomatoes

- 1 cup halved cherry tomatoes

- 1/3 c tomato paste

- 1 medium yellow onion, diced

- 3-4 cloves garlic, minced

- 2 T olive oil

- 2-3 T sugar

- 1 T italian seasoning

- 6-8 fresh basil leaves, chopped

- pinch red pepper flakes

- S&P 

Directions:

1.  Preheat the oven to 400 F.  For the tomato sauce: In a medium saucepan, heat the olive oil over medium heat and add onions. Saute for 5-7 minutes until onions have softened and are becoming translucent.  Add the garlic, italian seasoning and red pepper flakes and saute for an addition 5 minutes.  To the saucepan, add the canned tomatoes, cherry tomatoes, tomato paste and sugar.  Heat until the sauce starts to bubble.  Reduce heat to low and let simmer for at least 30 minutes, stirring occasionally.  S&P to taste.

2.  For the filling: In a small mixing bowl, add all filling ingredients and stir until evenly combined.  The mixture will be thick.

3.  For the chicken:  In a shallow bowl, mix the flour, S&P and italian seasoing together until evenly combined.  

4.  Cut a 1-1.5" slit into the thickest end of the chicken breast.  Insert a paring knife into the slit to start a pocket for the stuffing.  Very carefully with the knife or your finger continue to create the pocket, making sure not to cut through the chicken breast.  Repeat this process for each of the chicken breasts.  Stuff 1/3 of the stuffing mixture into each chicken breast.  Use a toothpick or two to close up each of the stuffing holes.

5.  Lightly coat each of the chicken breasts in the flour mixture and shake off excess flour.  In a medium to large skillet (oven proof), heat the remaining olive oil over medium high heat.  Place the chicken in the pan and cook for ~5 minutes per side, until golden brown.

6.  Top the chicken with the tomato sauce and sprinkle with remaining cheese mixture.  Bake in the oven for 15-20 minutes until the chicken is cooked through.  Remove pan from oven and let cook for ~5 minutes.  Remove chicken from pan and slice into 1" thick pieces.  When serving, top with tomato sauce that is in the baking pan (some will be left in the pan from when you pull the chicken out) and garnish with fresh basil.  

Cheesy Tomato Basil Chicken ready to eat!

Hot and Cheesy out of the oven