Directions

1. Preheat your oven to 325°F.
2. In a large mixing bowl thoroughly mix the cream cheese butter tomatoes garlic basil lemon zest and chicken bouillon.
3. With a long thin paring knife slice a pocket in each chicken breast.
4. Fill each breast evenly and plug the pocket hole with a large basil leaf.
5. Heat a large sauté pan on medium-high add the oil and wait 2 minutes. Then slowly add the chicken breasts one at a time. Allow 45-60 seconds before adding each successive breast.
6. Sauté the chicken for 3-4 minutes flip and cook for them another 3 minutes. Then bake the pan on the center rack of the preheated oven for 20 minutes.
7. Remove the pan from the oven and let rest for 7-10 minutes before serving your Italian Stuffed Chicken Breasts. Enjoy!