Tender chicken filled with mozzarella, tomatoes, and basil, baked then drizzled with balsamic glaze for summer.
# 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 - Preheat the oven to 400°F. Line a baking dish with parchment paper or grease with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, avoiding cutting through.
03 - Season the outside and inside pockets of the chicken with salt, pepper, and dried Italian herbs.
04 - Stuff each chicken breast with 1–2 slices of mozzarella, 2–3 tomato slices, and 3 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2–3 minutes per side until golden.
06 - Transfer the skillet to the oven or place chicken in prepared dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F.
07 - Remove from oven and rest for 5 minutes. Drizzle balsamic glaze over each breast and garnish with extra basil before serving.
