Prepare the Sauce: Saute chopped fresh garlic and leeks in two tablespoons of olive oil for about 2 minutes. Crush tomatoes in a large bowl and add the crushed tomatoes and the can of tomato puree to the pot. Add the two tablespoons of chopped fresh rosemary, 2 tablespoons of basil, 1/4 teaspoon of oregano, and one teaspoon of fresh cracked black pepper. Simmer on very low while you prepare the chicken breasts. Keep the pot loosely covered.

Prepare the Filling: In a small bowl, add 2 tablespoons of olive oil, one teaspoon of ground garlic, and 8 -10 leaves of chopped fresh basil. I roll the leaves and slice them before I add a rough chop.

Slice the Mozzarella: slice eight 1/4-inch slices.

Prepare the Chicken: Cut a long deep pocket in each chicken breast, ensuring not to cut through all the way. I use a small serrated knife. Sprinkle some fresh pepper on each side of the chicken breasts

Stuff the Chicken: Fill each chicken breast with a teaspoon of the filling. Add 1-2 slices of mozzarella to the filling. Close the pocket and secure it with 1-2 toothpicks.

Saute the Chicken: Saute the chicken breasts in 2 tablespoons of olive oil on medium heat for 4 minutes on each side. I used two large slotted spoons to turn the chicken over carefully.

Transfer the chicken to the pan with the tomato sauce and simmer it covered for approximately 25 minutes until the internal temperature of the chicken tests 160 degrees.