Chicken breast filled with mozzarella, tomato, basil, baked and topped with balsamic glaze for fresh summer flavor.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground 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
# Directions:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat the chicken breasts dry using paper towels. With a sharp knife, cut a deep pocket into the side of each breast, ensuring you do not cut through to the other side.
03 - Sprinkle salt, black pepper, and Italian herbs both inside and outside each chicken breast.
04 - Stuff each pocket with 1 to 2 slices of mozzarella, 2 to 3 slices of tomato, 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 to 3 minutes per side until golden brown.
06 - Transfer the skillet to the oven or place the chicken in the prepared baking dish. Bake for 20 to 25 minutes until the internal temperature reaches 165°F.
07 - Remove chicken from the oven and let rest for 5 minutes. Drizzle with balsamic glaze and garnish with additional basil leaves before serving.
