Chicken filled with mozzarella, tomatoes, and basil, baked until juicy and golden. A light summer Italian main dish.
# 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 Make It:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat chicken breasts dry. Using a sharp knife, carefully cut a deep pocket into the side of each breast, ensuring not to slice completely through.
03 - Evenly season chicken breasts inside and out with salt, black pepper, and dried Italian herbs.
04 - Fill each chicken breast with 1–2 slices mozzarella, 2–3 slices 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 for 2–3 minutes per side until golden brown.
06 - Transfer skillet to oven or move breasts to prepared baking dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F.
07 - Remove from oven and rest for 5 minutes. Drizzle with balsamic glaze and garnish with additional basil leaves before serving.
