INGREDIENTS
4
large boneless, skinless chicken breast halves, butterflied
4
thick slices of fresh tomato (see NOTES)
1 cup
fresh basil leaves
Salt & pepper to taste (I used about ½ tsp of each sprinkled on top of the assembled chicken)
1 cup
additional shredded mozzarella for topping
Marinade:
1/2 cup
dry sherry
3 cloves
garlic, finely minced
1 tsp
oregano
2 tbsp
olive oil (extra-virgin preferred)
Filling:
2 cups
shredded mozarella cheese (see NOTES)
1/4 cup
sour cream
2 tbsp
soft breadcrumbs
2 tbsp
Parmesan or Romano cheese (optional)