- 4 boneless, skinless chicken breast halves
- 1/4 cup crumbled cooked bacon
- 1/4 cup crumbled feta cheese
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 2 14.5-ounce cans diced tomatoes
- 1 tbsp dried basil
Carefully cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with pepper. Heat oil in a large skillet over medium-high heat. Add chicken and brown on both sides, 3-4 minutes per side.
Drain one can of tomatoes, discarding juice; add to the skillet along with the undrained can of tomatoes. Sprinkle with basil. Reduce heat. Cover and simmer for 10 minutes. Uncover and simmer for 5 minutes or until the chicken is no longer pink and the tomato mixture is thickened.
4 servings