Tender chicken with mozzarella, ripe tomatoes, and basil. Simple summer meal with Italian flair and gluten-free appeal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 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 the oven to 400°F. Line a baking dish with parchment paper or lightly coat with olive oil.
02 - Pat chicken breasts dry and use a sharp knife to cut a deep pocket along the side of each breast, ensuring the edges remain intact.
03 - Sprinkle salt, black pepper, and dried Italian herbs both inside the pockets and over the surface of each breast.
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 needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each stuffed breast for 2 to 3 minutes per side until golden brown.
06 - Transfer skillet to the oven, or move chicken to the prepared baking dish. Bake for 20 to 25 minutes, or until internal temperature reaches 165°F.
07 - Remove from oven and let the chicken rest for 5 minutes. Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
