Stuffed Chicken Breasts

4 skinless, boneless chicken breasts
4 ounces part-skim mozzarella cheese (sliced from fresh or shredded)
1 tomato, sliced into ½ inch rounds*
¼ cup chopped black olives*
¼ cup fresh basil leaves (optional)
Cooking spray
Salt and pepper to taste
You’ll also need wooden toothpicks
*If you don’t like tomatoes or olives, other veggie options are ½ cup chopped broccoli, 1 diced red pepper, or 1 cup chopped spinach

Preheat oven to 400. Spray a grill rack or cookie sheet with cooking spray. If your chicken breasts are very thick, pound them with a meat mallet to even out the thickness. Cut a horizontally through thickest portion of each chicken breast, without cutting all the way through, to create a pocket. Stuff 1 ounce cheese and one fourth of the veggies into each piece and close opening with a toothpick. Sprinkle chicken with approximately 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on pan and cook for 20 minutes, turning halfway through.