Description
Juicy and flavorful boneless, skinless chicken breasts stuffed with fresh mozzarella, cherry tomatoes, and basil, then baked to perfection and drizzled with a sweet balsamic glaze, making for an easy and delicious Italian-inspired meal.
Ingredients
Chicken
- 4 breasts boneless, skinless chicken
Filling
- 1 cup fresh mozzarella cheese, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 2 tablespoons balsamic glaze
Seasoning and Finishing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
- Prepare Chicken: Butterfly the chicken breasts by slicing them horizontally in half, creating a pocket without cutting all the way through, making space for the filling.
- Make Filling: In a medium bowl, combine the fresh mozzarella, halved cherry tomatoes, fresh basil leaves, and balsamic glaze, mixing gently to blend the flavors.
- Stuff Chicken: Fill each butterflied chicken breast pocket with the mozzarella mixture. Secure the opening with toothpicks if necessary to prevent the filling from spilling out during baking.
- Season: Drizzle the olive oil over the stuffed chicken breasts and season generously with garlic powder, salt, and pepper to enhance the flavor.
- Bake: Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Serve: Remove toothpicks before serving, and drizzle with additional balsamic glaze for extra flavor if desired.
Notes
- Butterflying the chicken breast carefully ensures even cooking and enough space for stuffing.
- Use a meat thermometer to confirm the chicken reaches the safe internal temperature of 165°F (75°C).
- To make cleanup easier, line your baking dish with parchment paper or foil.
- Fresh basil can be substituted with dried basil in a pinch, though fresh gives a better flavor.
- If balsamic glaze is not available, reduce balsamic vinegar with a bit of sugar until thickened.
