Chicken breasts filled with mozzarella, tomato, basil, baked for a light Italian main.
# What You 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 (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
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 a sharp knife, cut a deep pocket along the side of each breast without slicing through. Season each breast inside and out with salt, pepper, and Italian herbs.
03 - Insert 1–2 slices of mozzarella, 2–3 slices of tomato, and 3 basil leaves into each chicken pocket. Secure the filling with toothpicks if needed.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed breasts for 2–3 minutes per side until nicely browned.
05 - Transfer the skillet to the oven, or place the chicken in the prepared dish, and bake for 20–25 minutes until the internal temperature reaches 165°F.
06 - Let the chicken rest for 5 minutes after baking. Drizzle with balsamic glaze and garnish with additional basil leaves before serving.
