Caprese Stuffed Chicken Breast

# 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 or dried oregano/basil

→ 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, store-bought or homemade

10 - Fresh basil leaves, for garnish

# 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. Using a sharp knife, cut a deep pocket into the side of each breast, avoiding cutting through.

03 - Season the chicken breasts inside and out with salt, pepper, and 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.

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

07 - Remove from oven and let rest for 5 minutes. Drizzle with balsamic glaze and garnish with basil leaves before serving.

# Expert Advice:

01 -

The blend of basil and melted mozzarella turns every bite into a tiny mood boost, especially if you’re craving summer energy.
It’s quick enough for weeknights but fancy-looking enough to impress anyone (or just yourself) on slow evenings.

02 -

If you cut the pocket too thin, melted cheese escapes and makes cleanup messy—slow and steady wins.
Letting the chicken rest before slicing keeps it juicy and stops mozzarella from sliding right out.

03 -