4 skinless boneless chicken breasts
1 tablespoon of olive oil
1/2 cup shredded mozzarella part-skim

For the Stuffing:
4 tablespoons chopped fresh basil, divided
2 tablespoons of nonfat cream cheese, softened
2 tablespoons grated Romano cheese
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/8 teaspoon black pepper

Directions
Preheat oven to 450 F. Spray a baking dish with cooking spray. Set aside.

To prepare filling, in a small bowl, combine 3 tablespoons basil, cream cheese, Romano, cheese, lemon juice, garlic, and pepper. Mix well.

Using a sharp knife, cut a deep horizontal pocket in each chicken breast. Spoon cream cheese mixture evenly into each pocket. Secure openings with toothpicks.

In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until browned, about 5 minutes.

Transfer chicken to prepared baking dish. Sprinkle with mozzarella and remaining basil. Cover baking dish with foil. Bake chicken until no longer pink, about 20 minutes. Transfer to a serving platter. Serve immediately.

Serves 4