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 - 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 - Preheat oven to 400°F and line a baking dish with parchment paper or lightly grease with olive oil.

02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket along the side of each breast, avoiding cutting all the way through.

03 - Season the inside and outside of each chicken breast with salt, black pepper, and dried Italian herbs.

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

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

06 - Transfer skillet to oven, or arrange seared chicken in the prepared baking dish. Bake for 20 to 25 minutes, until chicken reaches an internal temperature of 165°F.

07 - Remove from oven, allow chicken to rest 5 minutes. Drizzle with balsamic glaze and garnish with additional basil leaves.

# Expert advice:

01 -

There’s nothing like the burst of flavor when you cut in and find those gooey mozzarella layers hiding inside.
If you crave hearty food that doesn’t weigh you down, this balances juicy chicken and fresh veggies with a refreshing finish.

02 -

Trying to stuff wet chicken with soft tomatoes? The filling squishes out&CloseCurlySemicolon; always pat dry and go slow.
Switching to a sharper knife made the pocket creation quick and clean, saving my nerves and the dinner.

03 -