Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1.5 cups shredded mozzarella
- 2 tablespoons avocado oil or olive oil
For the Sauce:
- 15-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Slice each chicken breast horizontally, stopping about a half inch before slicing all the way through the chicken breast
- In a bowl, combine all of the spices together. Then liberally season all sides of the outside of the chicken breasts
- In the slices you made in the chicken breasts, stuff with the mozzarella cheese and use a toothpick to secure if needed
- Add the oil to a large skillet over medium-high heat and add the chicken breasts into the skillet once the oil is hot. Sear the chicken for 4-5 minutes, or until the bottom side of the chicken breasts are golden brown and come up off the pan easily
- Flip the chicken and cook another 4 minutes. While the chicken is cooking, add the crushed tomatoes and seasonings into a bowl and combine
- Pour the crushed tomatoes into the skillet, around the chicken, not overtop. Bring to a simmer and then reduce the heat to medium.
- Cover and let simmer for 8-10 minutes, or until chicken is cooked through to 165 degrees F. and mozzarella is bubbly
- Garnish with additional parsley, and adjust salt and pepper to taste