Chicken filled with mozzarella, tomatoes, and basil, finished with a balsamic drizzle for a light Italian main.
# Components:
→ 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
# Directions:
01 - Set oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Pat chicken breasts dry. With a sharp knife, carefully slice a deep pocket along the side of each breast, ensuring not to cut through completely.
03 - Sprinkle salt, black pepper, and dried Italian herbs both inside the pockets and over the exterior of the chicken.
04 - Fill each pocket with 1 to 2 slices of mozzarella, 2 to 3 slices of tomato, and 3 basil leaves. Secure with toothpicks if required for stability.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 2 to 3 minutes per side until golden brown.
06 - Transfer skillet to the oven or place chicken in the prepared baking dish. Bake for 20 to 25 minutes, or until an internal temperature of 165°F (74°C) is reached.
07 - Remove from oven. Allow to rest for 5 minutes. Drizzle with balsamic glaze and garnish with extra basil leaves prior to serving.
