Preheat the oven to 365˚F (185˚C). Line a baking sheet with aluminum foil or parchment paper. Set aside.
Butterfly the chicken breast. Holding the top of the chicken breast with one hand, guide a sharp knife horizontally from the thicker end of the chicken breast slicing lengthwise towards the thin end, making sure not to cut through to the opposite side.
1 chicken breast, skinless and boneless
Meanwhile, cut the mozzarella into thin slices, artichoke hearts into strips, and slice basil and sundried tomatoes. Coarsely chop up the garlic. Combine all of that in a small bowl or directly on the cutting board.
1 ounce low-fat mozzarella, 1 artichoke heart (in water), 1 teaspoon sundried tomato (dried not in oil), 5 large basil leaves, 1 clove garlic
Spoon the mozzarella mixture onto one side of the opened butterflied chicken breast, spreading it evenly across the open chicken breast.
Cover the stuffing by folding the other side of the butterflied chicken breast back into its original form, sandwiching the stuffing between the two halves. Secure the opened chicken breast by sticking a few toothpicks through the top and the bottom layers.
Transfer the stuffed chicken breast onto the prepared baking sheet. Season with curry powder, paprika, and a pinch of black pepper.
¼ teaspoon curry powder, ¼ teaspoon paprika, ⅛ teaspoon black pepper
Bake the chicken in the preheated oven for 20 minutes or until the chicken breast is fully cooked. The most accurate way to test for doneness is with an instant-read meat thermometer. Insert the meat thermometer into the thickest part of the breast. If the thermometer reads 165˚F, the chicken is thoroughly cooked. Alternatively, you can pierce the chicken with a knife. If the juices run clear, the chicken is done.
Remove the chicken breast from heat and rest for 5 minutes for juicesto redistribute back to the meat. Remove toothpicks and serve.