4 chicken breasts
2 tablespoons basil paste*
8 slices tomato
1/2 cup fresh spinach
2 tablespoon olive oil
Salt and pepper
1/4 cup mozzarella cheese or dairy-free cheese
Pesto Yogurt Dipping Sauce:
1/2 cup yogurt (or soy yogurt)
1 tablespoon basil from the tube
Preheat oven to 400° F.
Cut chicken breasts horizontally but do not cut all the way through. Open up each breast and prepare to stuﬀ them.
Spread the entire open surface of chicken with 2 tablespoons basil paste.
Add 2 sliced tomatoes to each of the chicken breasts. Close each breast and secure with a toothpick if necessary.
Top with 1/4 cup of grated cheese and a few spinach leaves.
Sprinkle with salt and pepper.
Heat oven skillet and add olive oil, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn.
Finish baking in oven for about 8 minutes or until meat thermometer reads 165°
For a dipping sauce: Combine yogurt and pesto and serve over. Serves 4