Juicy chicken stuffed with mozzarella, tomatoes, and basil, finished with balsamic glaze for fresh Italian flair.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried Italian herbs (or dried oregano or basil)
→ Filling
06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 large fresh basil leaves
→ Finishing
09 - 2 tablespoons balsamic glaze (store-bought or homemade)
10 - Fresh basil leaves, for garnish
# Method:
01 - Set the oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat each chicken breast dry. Using a sharp knife, cut a deep pocket into the side of each breast, taking care not to cut all the way through.
03 - Season both inside and outside of the chicken breasts with salt, black pepper, and dried Italian herbs.
04 - Fill each chicken breast pocket with 1–2 slices of mozzarella, 2–3 slices of tomato, and 3 basil leaves. Secure closed with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high. Sear stuffed chicken breasts for 2–3 minutes per side until golden brown.
06 - Transfer skillet to oven or place chicken in prepared baking dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F.
07 - Remove from oven and let rest for 5 minutes. Drizzle with balsamic glaze and garnish with extra fresh basil leaves before serving.
