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Prepare ● For The Chicken Marinade.
You need LG Thick Chicken Breasts.
Prepare Purreed Basil.
You need Sun Dried Tomatoes [in oil - chopped].
Use Fresh Ground Black Pepper.
You need Italian Seasoning.
You need Fine Minced Garlic.
Prepare Olive Oil [to coat breasts].
You need to prepare LG Zip lock Bag.
Use Mallet [for tenderizing].
You need ● For The Baking & Toppings.
Prepare Cracked Sea Salt.
You need Fresh Ground Black Pepper.
You need Fresh Mozzarella Cheese [shreadded or sliced].
Provide Fresh Parmesan Cheese [shreadded].
Use Fresh Basil [or purreed or fresh dried].
Use Roma Tomato [thin sliced].
Prepare Thin Sliced Shallots.
You need to prepare Quality Red Wine.
Prepare Olive Oil.
Provide Thick Texas Toast Bread Slices [your choice].
Prepare Dill Pickle Halves [side].

Place everything in the Chicken Marinade section in a Zip lock bag and massage well. Tenderize with mallet. Allow chicken to marinate for at least 4 hours if not 24 hours. Massage bag intermittently and tenderize several times..
Pull chicken from marinade. Scatter sun dried tomatoes on top and add salt and pepper to taste..
Bake, grill or pan sear chicken. The kids pan seared their chicken for 15 minutes with a tight fitting lid. Add red wine and oil as needed..
Also, add thin sliced shallots on the top of chicken cover and steam..
Purreed Basil leaves pictured. Add while pan searing..
A fresh Mozzarella ball pictured. Shread. Room temp. Add shredded parmesan as well..
Sun Dried Tomatoes in oil and minced Garlic pictured..
Add sliced Roma tomatoes, Basil and cheeses to chicken. Place in Salamander or steam in pan with tight fitting lid until cheese is fully melted..
Serve with chilled deli style pickles. Enjoy!.

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