Caprese Chicken Breasts

4 (6- to 8-ounce) chicken breasts, boneless and skinless, trimmed of fat
3 tablespoons Toasted Onion & Garlic Salt-Free Sugar-Free®, in all
12 fresh basil leaves
1 medium tomato, halved and sliced thin
1 (8-ounce) buffalo mozzarella cheese log or ball, sliced thin
1 tablespoon olive oil

Preheat oven to 325°F. Using a sharp knife, cut a slit the length of each chicken breast to form a pocket, making sure not to cut all the way through. Carefully open each breast pocket and season the inside with 1 teaspoon of Toasted Onion & Garlic, making sure to spread the seasoning evenly. Tuck 2 pieces of basil, tomato, and cheese in the pockets of each chicken breast and place the stuffed breasts in a small mixing bowl. Pour oil over the chicken, toss a few times, then season the chicken evenly with the remaining Toasted Onion & Garlic. Place a non-stick sauté pan on the stove and turn heat to medium. Heat the pan for 30 seconds to 1 minute, then place each breast in the pan and cook for 2 minutes per side. Remove chicken from the pan and place on a baking sheet lined with parchment paper or aluminum foil. Bake in oven for 25 to 30 minutes, until internal temperature reaches 170°F. Let chicken rest for 2 to 3 minutes before serving with your favorite side.