About halfway up the chicken breast, cut a slit lengthwise to create a pocket for the filling.
Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine.
Stuff the mixture into the chicken breast where you created the pocket.
Use a few toothpicks to close the chicken breast around the stuffing.
Place the chicken breast on a baking sheet or aluminum foil and season it with pepper, curry powder, and paprika.
Bake for around 20 minutes (depending on the size of the chicken breast).
Remove toothpicks and serve!
This recipe makes 1 stuffed chicken breast, which is considered 1 serving.To make the chicken breast even more tender, start by brining it in salt water as described in my post “How To Cook The Perfect Chicken Breast”. To handle some of the prep work ahead of time, you can pre-cook a few chicken breasts. When you're ready to eat, slice open the chicken breast, add the stuffing, and microwave for about 1 minute.Feel free to make substitutions with the stuffing. For example, you can replace the artichoke hearts with asparagus, spinach, or even omit them entirely.Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.