Method:Baking

1. Formula

1. 4 (14 ounce) bone-in chicken breast halves
2. 1/2 cup packed fresh basil leaves
3. 1/3 cup drained oil-packed sun-dried tomato halves
4. 2 garlic cloves, peeled
5. 1 teaspoon finely grated orange zest
6. Coarse salt and ground pepper
7. 2 ounces fontina or mozzarella cheese, cut into 1/2-ounce pieces
8. 2 teaspoons olive oil

2. Nutrition Information

• Calories: 623 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 0 g
• Fat: 28 g
• Protein: 83 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 450 degrees F. 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 opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

4. Remark