Chicken breasts filled with mozzarella, ripe tomatoes, and basil, then baked until golden and tender.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 teaspoon dried Italian herbs or dried oregano/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 chicken breasts dry. Use a sharp knife to cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
03 - Season each chicken breast inside and out with salt, black pepper, and dried Italian herbs.
04 - Fill each chicken breast pocket with one to two slices of mozzarella, two to three slices of tomato, and three basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for two to three minutes per side until golden brown.
06 - Transfer the skillet to the preheated oven, or move the chicken to the prepared baking dish. Bake for twenty to twenty-five minutes, or until the internal temperature reaches 165°F.
07 - Remove from oven and let rest for five minutes. Drizzle with balsamic glaze and garnish with additional fresh basil leaves before serving.
