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 - 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

# How-To Steps:

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

02 - Pat chicken breasts dry. With a sharp knife, cut a deep pocket into the side of each breast, without slicing completely through.

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

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

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

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

07 - Remove from oven; allow to rest for 5 minutes. Drizzle with balsamic glaze and garnish with additional fresh basil leaves before serving.

# Expert Hints:

01 -

It's secretly easier than it looks, and feels restaurant-worthy every time.
The chicken stays juicy, and that burst of tomato and basil feels just like summer on your fork.

02 -

If you cut the pocket too thin, fillings spill out during searing—use a gentle touch and patience.
Searing isn't just for color; it locks in juices and builds flavor, don't skip it even if you're in a rush.

03 -