Prep the Chicken:
Pat the chicken breasts dry, then use a sharp knife to carefully cut a pocket in each breast.

Season the Meat:
Drizzle olive oil over the chicken, then sprinkle with Italian seasoning, salt, and pepper. Add a touch of lemon juice for extra flavor if you like.

Stuff with Queso Mozzarella:
Fill each chicken pocket with slices of queso mozzarella, sun-dried tomatoes, fresh basil, and minced garlic. Use toothpicks to secure the pockets and prevent the filling from spilling out.

Bake the Chicken:
Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a foil-lined baking dish and cover lightly with foil. Bake for 25 minutes, then remove the foil and continue baking for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).

Rest and Serve:
Let the chicken rest for about 5 minutes to lock in the juices. Slice or serve whole, garnished with extra basil or a drizzle of olive oil.