Juicy chicken breast packed with mozzarella, tomato, and basil, baked and finished with a drizzle of balsamic glaze.
# 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 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
# How-To Steps:
01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly coat with olive oil.
02 - Pat chicken breasts dry with paper towels. Using a sharp knife, slice a deep pocket into the side of each breast, ensuring not to cut all the way through.
03 - Season chicken breasts inside and out with salt, pepper, and dried Italian herbs.
04 - Fill each breast pocket with one to two slices of mozzarella, two to three tomato slices, and three basil leaves. Secure openings with toothpicks if necessary.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for two to three minutes per side until golden brown.
06 - Position skillet in the oven, or transfer chicken breasts to prepared baking dish. Bake for twenty to twenty-five minutes until chicken reaches 165°F (74°C) internal temperature and juices run clear.
07 - Remove chicken from oven and let rest for five minutes. Drizzle balsamic glaze over each breast and garnish with extra basil leaves before serving.
