Lots of Mozz

Ooooo baby, I love me some mozzarella....

I made this meal for lunch for when Mom came to visit. If you don't like cheese, there is something wrong with you, first of all, but turn away now....

Stuffed Mozzarella/Tomato/Basil Chicken
Chicken breasts, hammered flat
3oz mozzarella cheese, per breast (about two thin slices from a block)
1 cherry tomato, per breast
3 leaves basil, per breast
Parmesan cheese, grated

Place chicken breast flat on cutting board. Cut the cherry tomato in half and place toward one end of the breast. Place the cheese and basil on the tomato halves. Tuck the edge of the chicken over the tomato and begin rolling the chicken. Secure the roll with toothpicks until the chicken is unable to unroll. Repeat process with desired number of chicken breasts. Drizzle a small amount of olive oil in the bottom of a glass baking dish. Place the chicken rolls in the dish and drizzle them with a little olive oil.

Season the outside of the chicken with fresh cracked pepper and sea salt. Lightly cover the chicken with grated parmesan cheese and then place the dish in the oven at 350 degrees. Bake the chicken until cooked through and slightly browned, about 40 minutes.

I served the chicken with a simple spinach salad garnished with fresh cut mozzarella, cherry tomatoes, and fresh ground pepper. I used olive oil and cider vinegar as dressing. The flavors were similar to the chicken, so as not to compete with the dish, but it provided a fresh zing to the meal.