Caprese Stuffed Chicken Breast (Printable Version)
Tender chicken stuffed with mozzarella, tomatoes, and fresh basil, topped with sweet balsamic glaze.
# 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 - ½ teaspoon garlic powder
→ Filling
06 - 4 oz fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves
→ Balsamic Glaze
09 - ¼ cup balsamic vinegar
10 - 1 teaspoon honey
# Method:
01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.
03 - Season the chicken on both sides and inside the pocket with salt, pepper, and garlic powder.
04 - Stuff each pocket with mozzarella slices, tomato slices, and 4 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
06 - Transfer the skillet to the oven and bake for 18–20 minutes, or until chicken is cooked through (internal temperature 165°F).
07 - While the chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat until reduced by half and thickened, about 5 minutes.
08 - Remove toothpicks from chicken, drizzle with balsamic glaze, and serve immediately.
# Chef's Tips:
01 -
- It is the perfect balance of gooey melted cheese and bright fresh herbs that makes your tastebuds sing.
- You get a fancy restaurant quality meal without spending hours standing over a hot stove.
02 -
- Do not overstuff the chicken or the cheese will explode out while it bakes.
- Let the meat rest for a few minutes after baking to keep the juices inside.
03 -
- Use a meat thermometer to avoid dryness.
- Watch the glaze so it does not burn.