Italian Hassleback Chicken

• 4 large chicken breasts (6 ounces each)
• 4 oz fresh mozzarella cheese, the kind that comes in a log
• 2 medium Roma tomatoes, sliced
• ¼ cup fresh basil, divided (half of it cut into ribbons)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• sea salt & pepper

1. Preheat the oven to 400 degrees F. 
2. Line a baking sheet with parchment paper or foil.
3. Make 5-6 deep slits in each chicken breast, being careful not to cut all the way through. 
4. Season both sides with sea salt and black pepper. 
5. Place onto the lined baking sheet.
6. Slice the tomatoes and mozzarella very thinly, about ⅛" to ¼" thick, and cut the pieces to a width slightly wider than the thickness of your chicken breast. 
7. Stuff a piece of mozzarella, a tomato slice, and a whole basil leaf into each slit in the chicken.
8. Drizzle olive oil and balsamic vinegar over the chicken.
9. Bake for 20-25 minutes, until cooked through (heated to 160 degrees F with a meat thermometer).
10. When the chicken is ready, sprinkle the remaining fresh basil ribbons on top right before serving. If desired, drizzle with additional balsamic vinegar.