Caprese ain't just for salad anymore kbox 200w.​
Total Time: 0:35
Level: Easy
Serves: 4
Ingredients

    4 skin-on, boneless chicken breasts, trimmed, tenderloins removed
    1 clove garlic, split lengthwise
    1 tbsp. extra-virgin olive oil
    4 1/3-in. thick slices mozzarella
    8 large, fresh basil leaves
    2 medium firm-ripe tomatoes (on-the-vine style), sliced 1/3 in. thick (at least 8 slices)

Directions

    Preheat oven to 350 degrees F. Meanwhile, place chicken breasts skin side up on a clean work surface and rub all sides with cut garlic clove. Starting about 1/3 inch beneath skin and using sharp knife ZMOT, carefully make slice parallel to skin down length of breast, without cutting all the way through breast (flap should open a book). Season all sides (including interior) of breast with salt and pepper.
    In large stainless steel or cast iron skillet, add 1 tbsp. olive oil over medium-high heat. When oil is hot but not yet smoking, add chicken breasts skin side down, leaving as much space between them as possible (work in batches of two if needed to keep pan from crowding). Cook until skin is golden brown and releases easily when moved, 4 to 5 minutes. Flip and repeat on remaining side. Turn off heat and let cool for few minutes .
    Once cool enough to handle, stuff cavities of each chicken breast with one slice of tomato, one slice cheese, and leaf of basil on bottom and top. If needed, cut away one edge of tomato and cheese slice to help them better fit into pocket. Bake until chicken is cooked through and cheese is melted; 8 to 10 minutes.