Stuffed Chicken Breasts

Start by slicing 2 chicken breasts horizontally almost but not entirely in half then open them into a butterfly shape. 

Then add the amount of salt to each fillet, also add the black pepper, the sweet paprika and finally, a pinch of oregano. Rub all spices over the fillets and set aside. 

Cut a tomato into six thin round slices.

Get the slices of American cheese and cut them diagonally. You can use mozzarella cheese if you prefer. 

Now get the chicken and add the unsalted butter cut into small dices to one of the halves. You can use margarine if you prefer. 

Also add the tomato slices and add the American cheese over the tomatoes. 

Finally, cover this filling by folding over the other half of the chicken. 

Now cut small diagonal slits on the surface of the chicken breasts. 

Once you’ve done that, add a drizzle of olive oil into a baking dish and spread well, place the chicken breasts into the baking dish and set aside. 

Into a small bowl, add ½ teaspoon of salt, a generous pinch of black pepper, add ½ teaspoon of sweet paprika, ½ teaspoon of oregano and 3 tablespoons of olive oil. Mix it all together very well until fully combined. 

Brush this mixture over the chicken breasts

Take it to a preheated oven at 180°C (356°F) for about 30-40 minutes

Grate the mozzarella cheese and set aside. 

After the indicated time, take the chicken out of the oven and sprinkle the grated mozzarella cheese over each chicken breast. 

Finally, take the baking dish back into the oven for about 10-15 minutes or until cheese is fully melted. 

Serve.