Fresh herbs bring summer flavor to this hearty dish.
Recipe by Kimme Hargrove
½ cup all-purpose flour
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
4 large boneless skinless chicken breasts
2 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
3 tablespoons fresh thyme, chopped
8 ounces fresh mozzarella cheese
3 tablespoons olive oil
Heat oven to 400°F.
Combine flour, salt, pepper, paprika and garlic powder in a shallow dish.
Cut each chicken breast in half to butterfly each piece starting at the
thickest end, being careful to not cut through, to create a pocket for stuffing.
Stuff chicken with fresh herbs and a slice of fresh mozzarella. Fold the outer edge of the chicken over, and dredge entire piece through the flour mixture.
Heat oil in a large oven-safe pan over medium-high heat. Place each chicken breast in the oil, and saute on each side for about 3 minutes or until golden brown, using tongs to flip.
Transfer the entire pan of chicken breasts to the oven, and cook for about 18-20 minutes, until chicken has an internal temperature of 165°F.