4 boneless, skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup chopped dried tomatoes in oil, drained 4 ounces mozzarella cheese packed in water 1/4 cup chopped fresh basil leaves 2 tablespoons plus 1 teaspoon olive oil, divided 4 cups mixed salad greens 3 tablespoons red wine vinegar 4 teaspoons chopped chives 1/2 cup packaged seasoned croutons
Spray 9x9x2 baking pan with cooking spray. Flatten each
chicken breast half to 1/4-inch thickness; sprinkle with salt
and pepper. Place equal amount chopped tomatoes in center of
each chicken breast half. Cut mozzarella cheese into 4 equal
portions and place on chicken. Top with equal amounts basil
leaves. Roll chicken, folding in sides; fasten with wooden
pick. Place in prepared pan, seam side down; drizzle 1
teaspoon of the olive oil over chicken and bake in 375degree
F. oven for about 30 minutes or until fork can be inserted in
chicken with ease. Remove picks from chicken. Place salad
greens on serving platter. Cut each piece of chicken into 5 or
6 slices and arrange on greens. Mix remaining 2 tablespoons
olive oil with vinegar and drizzle over chicken. Sprinkle with
chives and garnish with croutons. Makes 4 servings.
