"As a new mom aiming to lose my 'baby weight,' I try to make recipes that are healthy and easy to prepare as well as great-tasting. A friend cooked this delicious chicken dish for a dinner party several years ago, and I have adapted it to suit the tastes of my own family. I like to be creative with the ingredients depending on what time of year it is, and I love to use lots of fresh herbs from our garden in the summer. (Sometimes I use thin slices of fresh green, yellow and orange peppers, plus black olives, feta cheese, a couple of slices of red and yellow cherry tomatoes and some oregano to make a colourful Greek-inspired version.) I usually serve this chicken dish—which my husband also enjoys—with whatever vegetable happens to be in season, along with steamed rice and a green salad with balsamic dressing."
—Tara Ruberto, Thunder Bay, Ont.

“Butterfly” the chicken breasts by cutting each one horizontally, leaving a bit of flesh attached. Open and lightly salt and pepper both sides. Cover one side of each chicken breast with basil leaves and lay two slices of roasted red pepper on top. Sprinkle a quarter of the cheese on each breast and fold other side of chicken on top. Bake at 350°F for 30 minutes.

Serves 4