Cheese-Stuffed Chicken

This is an absolute favorite in our house, but I haven't made it in awhile. Stupidly, I didn't take a picture of the innards-I will next time. Also, we ate it with Stuffed Zucchini Boats, which you can find here!

4 boneless, skinless chicken breasts (the fatter the better)
1 tbsp olive oil
1/2 C shredded mozarella cheese

For the stuffing:
4 tbsp chopped fresh basil, divided (I've done it with dried basil too, not as great, but doable if you have to)
2 tbsp lowfat cream cheese, softened
2tbsp grated Romano cheese
1 tbsp fresh lemon juice
1 clove minced garlic
1/8 tsp freshly ground black pepper

(if you need more, just add a little more cream cheese, basil, and cheese, but you need less than you think)

Preheat oven to 450 degrees. Spray a baking dish with vegetable cooking spray, set aside. To prepare stuffing, in a small bowl, combine all of the stuffing ingredients except for 1tbsp of the basil. Mix well. Using a sharp knife, cut a deep horizontal pocket in each chicken breast. Spoon cream cheese mixture evenly into each pocket. Secure openings with toothpicks. In a large skillet, heat oil over medium high heat. Add chicken and cook, turning once, until browned.

Transfer chicken to prepared baking dish. Sprinkle with mozzarella and remaining basil. Cover baking dish with foil and bake until cooked through and no longer pink, about 20 minutes.