1 ea. Chicken Breast
2 Tbl. Mozzarella, shredded
2 slices, Roma Tomato
½ Tbl. Basil, chiffonade (fine shred)
½ tsp. Kosher Salt
¼ Black Pepper, fresh ground
¼ c. Olive Oil
1 clove, Garlic, minced
¼ c. Bread Crumbs
1 tsp. Italian Seasoning
2 Tbl. Parmesan Cheese
1 c. Bow Tie Pasta, cooked al dente
6 ea. Broccoli Buds, blanched tender
1/3 ea. Yellow Squash. Sliced
4 ea. Red Cherry Tomato
4 ea. Yellow Cherry Tomato
As needed, Parmesan Cheese
In a small bowl add 1/4 of the olive oil, 1/4 of the Italian seasoning and ¼ of the garlic. Add the cherry tomatoes and some of the salt and pepper, toss to coat. Oven roast at 350 until just tender. 4-5 min. reserve.
Carefully slice the chicken open horizontally like a book. Season the inside with some of the salt and pepper. Spread the mozzarella on the right or bottom side. Lay the tomato slices on the mozzarella then sprinkle the basil on the tomatoes. Close the chicken breast like a book.
In a small bowl combine the remaining olive oil, remaining garlic and some salt and pepper.
Dip the chicken breast in the oil mixture keeping the breast sealed.
Lay the oiled chicken on a baking sheet.
In a separate bowl combine the remaining Italian seasoning with the bread crumbs and parmesan cheese.
Sprinkle generously on the top of the chicken. Bake the chicken at 350 degrees until cooked thoroughly approx. 15 minutes. Reserve.
While the chicken is baking, sauté the yellow squash with some olive oil until just warmed through, add the blanched broccoli and the cooked bow tie pasta. Season to taste heat until warmed.
Place the pasta mixture on a plate top with the baked chicken. Sprinkle with parmesan cheese and garnish with the roasted tomatoes.