Chicken breasts stuffed with mozzarella, tomato, and basil, finished with balsamic glaze for a fresh, easy main.
# What You'll Need:
→ 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
→ 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
10 - Fresh basil leaves for garnish
# How-To Steps:
01 - Set oven to 400°F. Line a baking dish with parchment paper or lightly grease using olive oil.
02 - Pat chicken breasts dry. With a sharp knife, create a deep pocket along the side of each breast without slicing through.
03 - Apply salt, black pepper, and dried Italian herbs evenly on both the outside and inside of the chicken pockets.
04 - Insert 1–2 slices mozzarella, 2–3 tomato slices, and 3 basil leaves into each chicken breast pocket. Secure with toothpicks if necessary.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear filled chicken for 2–3 minutes each side until golden brown.
06 - Place skillet in oven or transfer chicken to prepared baking dish. Bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F.
07 - Rest chicken 5 minutes before removing toothpicks. Drizzle with balsamic glaze and garnish with additional basil.
