Chicken filled with mozzarella, tomato, and basil, baked then topped with balsamic glaze for a fresh Italian meal.
# What You 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:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat the chicken breasts dry. With a sharp knife, cut a deep pocket into each breast, ensuring not to slice all the way through.
03 - Sprinkle the chicken inside and out with salt, black pepper, and dried Italian herbs.
04 - Stuff each breast with 1 to 2 slices of mozzarella, 2 to 3 slices of tomato, and 3 basil leaves. Secure with toothpicks if necessary.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed breasts 2 to 3 minutes per side until golden.
06 - Transfer the skillet to the oven, or place chicken in prepared baking dish. Bake 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F.
07 - Allow chicken to rest for 5 minutes. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
