Preheat oven to 370 degrees
8 ounces marinara sauce/or balsamic reduction
Fresh arugula
4 medium sized boneless skinless chicken breasts. Trim any excess fat and then slice lengthwise (in the cente) through the breast (but not all the way through)
2 roma tomatoes
1 small zucchini
2 cloves of garlic minced
1/4 red bell pepper
(Finely dice the above)
1/4 cup fresh basil chopped
1/4 tsp salt
fresh ground pepper
1 tsp olive oil
Marinara Sauce:
(Combine all of the above and stuff the chicken breasts ) and place into a glass or ceramic baking dish. Let the stuffing spill out from the chicken breasts into the pan. Lightly cover with Marina sauce
Cover with foil and bake for 15 minutes. Remove foil and continue baking for 10-15 additional minutes or until chicken is cooked all the way through.
Combine all of the above and stuff the chicken breasts and place into a glass or ceramic baking dish. Let the stuffing spill out from the chicken breasts into the pan. Drizzle chicken breasts lightly with olive oil. Bake uncovered for 25-30 minutes until chicken is cooked thoroughly.
finish with balsamic reduction
Serve with fresh Arugula
