Pesto Mozzarella and Tomato Stuffed Chicken Breasts

• 4 chicken breasts
• 8 tablespoons pesto
• 8 slices tomato
• 1 cup grated mozzarella cheese
• 1/2 cup fresh spinach
• 2 tablespoons olive oil
• salt and pepper

Pesto Yogurt Dipping Sauce

1/2 cup greek yogurt

2 tablespoons pesto

1. Preheat oven to 400 degrees.
2. Cut chicken breasts horizontally but do not cut all the way through. Open up. 
3. Spread entire opens surface of chicken with 2 tablespoons pesto.
4. Add 2 sliced tomatoes to half of the chicken.
5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
8. When olive oil is sizzling, carefully add chicken.
9. Sear on each side for 2-3 minutes using tongs to turn.
10. Finish baking in oven for about 15-20
    minutes or until meat thermometer reads 165 degrees.
11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

Shauna Notes:  Very good.  A lot of flavor.  Next time, after butterflying chicken breasts, I'll open them up and pound them a bit.  There is so much to "stuff" in the chicken that it starts to fall out.  I think pounding them to make them bigger will help hold the stuff in and help cook them faster as well.  My chickens were too thick so it took more like 20 mins to cook through.

Its a quick prepare.