Basil and Cheese-Stuffed Chicken

serves four: 1 chicken breast + 2 tablespoons sauce per serving

• 4 (4-ounce) boneless, skinless chicken breast cutlets
• 1/2 teaspoon garlic powder, plus extra for sprinkling
• Black pepper for sprinkling
• 2 slices (1-1/2 ounces total) reduced-fat Swiss cheese, cut in half
• 12 basil leaves
• 1 tablespoon canola oil
• 1/4 cup finely chopped onion
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon chopped fresh parsley
• 1/2 cup fat-free, low sodium chicken broth

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.  Sprinkle chicken evenly with garlic powder and pepper. 
3. Place a half-slice of Swiss cheese over each of the chicken breasts. 
4. Place 3 basil leaves over each and roll up jelly roll-style; secure each with a wooden toothpick. 
5. Place the rolls in the baking dish.
6.  In a medium skillet, over medium heat, heat oil until hot. 
7. Add onion, tomatoes, remaining 1/2 teaspoon of garlic, and parsley. 
8. Saute 5 minutes. 
9. Add broth and cook 1 minute. 
10. Pour over chicken.
11.  Bake 20 to 25 minutes, or until no pink remains in the chicken.

I would serve this with creamed spinach and some crusty bread.