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Chicken Breast Stuffed with Cheese, Tomato and Basil
- 4 bone-in chicken breast halves (14 ounces each)
- 1/2 cup packed fresh basil leaves
- 1/3 cup drained oil-packed sun-dried tomato halves about 8
- 2 garlic cloves peeled
- 1 teaspoon finely grated orange zest
- Coarse salt and ground pepper
- 2 ounces Fontina or mozzarella cheese cut into four pieces
- 2 teaspoons olive oil
Directions:View on PBS Food
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