Cheese, Tomato and Basil Stuffed Chicken Breasts

4- 6 skinless, boneless chicken breasts

1/2 cup freshs basil leaves

1/3 cup sun-dried tomato halves

1 TBS. minced garlic

1 tsp. orange zest

salt and pepper

2 oz. Mozzerella cheese, shredded

2 tsp. olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1 inch long slit in thick side of each breast. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket. (make sure you do not go through the other side.)

On a cutting board, pile cheese, basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt and 1/4 tsp. pepper; chopped until fine. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2-3 toothpicks per breast. Arrange on baking sheet. Rub olive oil and season with salt and pepper. Roast in oven until well browned, about 30- 35 minutes. If you use a thermometer, bake until 165 on the thickest part of the chicken. Let chicken rest about 5 minutes and then remove toothpicks before serving.