I know what you are thinking: "77 cent chicken. That must have come from the remainder meat bin". And, well, you would be thinking correctly. Because sometimes - okay, actually all the time - when you are in grad school, you buy meat from the remainder meat bin. Because it is damm cheap. I just keep in the freezer until I feel like eating it.
What did I do with my penny pinching prize? Well once it thawed out, I cooked it with some of the basil I have growing on my windowsill.
Basil Mozzarella Chicken
4 chicken thighs (on the bone, with the skin still on)
8 fresh basil leaves
4 slices mozzarella
salt (not much)
pepper (even less)
For gods sake, don't use low fat mozzarella like I did. It's disgusting, and every time I buy it I vow never to buy it again.
Preheat oven to 375.
Step one: Poke your finger under the chicken skin and make a little pocket. I am not going to kid you, this step is pretty gross. Whenever I have to do something like this I have a moment where I consider becoming a vegan. But if you steel yourself and think of bacon this will pass.
Step two: Put a slice of mozzarella between two of the basil leaves and stuff it under the little pocket. This requires some dexterity, but if I managed it, you can do it too.
Step three: Rub chicken with a splash of olive oil (sorry, I really can't be more precise) and sprinkle with salt and pepper to taste.
Step four: Cook in the oven for about 45mins. I left mine in for an hour and that was too long.