Caprese Stuffed Chicken Breast

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1 teaspoon salt

04 - ½ teaspoon black pepper

05 - 1 teaspoon dried Italian herbs (or dried oregano/basil)

→ Filling

06 - 120 g (4 oz) fresh mozzarella cheese, sliced

07 - 2 medium ripe tomatoes, sliced

08 - 12 large fresh basil leaves

→ Finishing

09 - 2 tablespoons balsamic glaze (store-bought or homemade)

10 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat the oven to 200°C (400°F). Line a baking dish with parchment paper or lightly grease it with olive oil.

02 - Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.

03 - Season the chicken breasts inside and out with salt, pepper, and Italian herbs.

04 - Stuff each chicken breast with 1–2 slices of mozzarella, 2–3 slices of tomato, and 3 basil leaves. Secure with toothpicks if necessary.

05 - Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden brown.

06 - Transfer the skillet to the preheated oven (or place the chicken in the prepared baking dish) and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F).

07 - Remove from the oven. Let rest for 5 minutes, then drizzle with balsamic glaze and garnish with extra basil leaves before serving.

# Expert Tips:

01 -

It feels like a Caprese salad wrapped in a warm hug so you get fresh flavors and a satisfying protein all at once.
The bake first sear later method gives you a golden exterior and a tender interior every time.

02 -

If you stuff too much tomato the pocket can become watery so trim the core and use firm ripe slices.
Searing first forms a crust that keeps the mozzarella from melting out during the bake.

03 -