Havarti-Stuffed Chicken With Tomato Salad

Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• 4 ounces dill Havarti cheese, cut into small pieces
• kosher salt and black pepper
• 3 tablespoons olive oil
• 1 pound heirloom tomatoes, sliced
• 4 pepperoncini peppers, thinly sliced

Directions

1. Cut a 2-inch pocket in the thickest part of each chicken breast.
2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.