Caprese-Toma Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
Salt & pepper
8 oz Point Reyes Toma, sliced or grated
1 large tomato, halved & sliced
1 bunch fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Arugula or basil pesto for serving (store-bought or homemade)
Pat chicken dry. Cut a lengthwise slit into the thick side of each breast without cutting all the way through to the other side. Open breasts and season inside with salt and pepper.
Stuff each breast with a quarter of each filling item: Toma, tomato and basil. Enclose the filling as much as possible, pulling the top piece of chicken to cover.
Heat olive oil in a large nonstick pan over medium heat. Sauté garlic about 4 minutes, until beginning to brown. Remove the garlic to a paper towel-lined plate, leaving the oil in the pan.
Increase heat to medium-high. Place chicken breasts in the pan and cook until golden on the bottom, about 6 minutes. Carefully flip the chicken and cook for an additional 5 minutes. Cover the pan and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
Carefully transfer chicken to a platter or four plates. Pour pan juices over the top, garnish with pesto and reserved garlic.