Juicy chicken breasts combined with sun dried tomatoes and crispy bacon makes a mouth watering entree that will please even the pickiest eaters. Serve it with a tossed green salad and some crusty bread, and you've got an delicious dinner.
Instructions
1. Slice a deep pocket lengthwise in each chicken breast.
2. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar and sun . Place the olive oil mixture in a large reclosable plastic bag and add the chicken breasts. Put the bag in the refrigerator and allow the chicken to marinate for 45 minutes.
3. Fry the bacon in a heavy skillet until it's crispy and allow it to cool. Crumble it and set it aside.
4. Preheat the oven to 475 degrees.
5. Place the bacon and the basil leaves in the pockets of the chicken breasts and place the breasts on a broiler pan.
6. Cook the chicken breasts for 15 minutes. Turn them over, cook 15 minutes longer and remove them from the oven.
7. Put the slices of provolone on the top and put them in the oven for a few seconds, just until they melt. Serve the tomato basil stuffed chicken breasts hot from the oven.
Tags: chicken breasts, , dried tomatoes, from oven