Ingredients
4 chicken breasts
1/2 to 1 cup of Mozerella or Swiss cheese, shredded
2 Tomatoes, sliced (or one can Tomato Sauce)
1 medium Zuchinni, sliced 1/4 inch
2 Tomatoes, sliced (or one can Tomato Sauce)
1 medium Zuchinni, sliced 1/4 inch
Olive oil (if using whole tomatoes)
Basil and Orageno to season
Basil and Orageno to season
Aluminum Foil
Pre-heat oven to 375
Pre-heat oven to 375
Tear off 4 squares of aluminum foil, big enough to completely wrap and cover each breast.
Lightly flatten chicken breasts.
Slice diagonally into the top of the breasts and stuff shredded cheese inside.
On the foil, layer Zuchinni and Tomato slices on bottom and drizzle with Olive oil. Place chicken on top and drizzle with olive oil (this helps keep chicken moist) then sprinkle with spices.
If using Tomato sauce I layer it with the Zuchinni and put some over the chicken to prevent drying, then sprinkle with spices.
On the foil, layer Zuchinni and Tomato slices on bottom and drizzle with Olive oil. Place chicken on top and drizzle with olive oil (this helps keep chicken moist) then sprinkle with spices.
If using Tomato sauce I layer it with the Zuchinni and put some over the chicken to prevent drying, then sprinkle with spices.
Wrap the foil around the top of the chicken, so that it is completely covered.
Bake 25 to 30 minutes or until chicken is not longer pink in center. Remove packets from oven. Carefully open one end of packets to allow steam to escape. Open packets and transfer contents to serving plates.
Bake 25 to 30 minutes or until chicken is not longer pink in center. Remove packets from oven. Carefully open one end of packets to allow steam to escape. Open packets and transfer contents to serving plates.
