Caprese Stuffed Chicken Breast (Print Version)

Tender chicken breasts stuffed with mozzarella, tomatoes, and basil, finished with a rich balsamic glaze.

# 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 - 1/2 teaspoon garlic powder

→ Caprese Filling

06 - 4 oz fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 16 fresh basil leaves

→ Balsamic Glaze

09 - 1/2 cup balsamic vinegar
10 - 1 tablespoon honey

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.
03 - Season chicken breasts inside and out with salt, pepper, and garlic powder.
04 - Stuff each pocket with mozzarella slices, tomato slices, and 4 basil leaves. Secure with toothpicks if needed.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until golden.
06 - Transfer skillet to preheated oven and bake for 15–18 minutes, or until chicken is cooked through and cheese is melted.
07 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then simmer over low heat for 6–8 minutes, stirring occasionally, until reduced by half and syrupy.
08 - Remove chicken from oven, let rest for 2 minutes, then drizzle with balsamic glaze before serving.

# Insider Tips:

01 -
  • The combination of hot melted mozzarella with cool fresh tomatoes creates this incredible temperature and texture contrast that keeps every bite interesting
  • That balsamic glaze takes five minutes but makes the whole plate look like something from a fancy Italian restaurant
02 -
  • The chicken will continue cooking slightly while resting, so pull it from the oven when the internal temperature reaches about 70°C (165°F)
  • Watch the balsamic glaze closely at the end since it can go from perfect to burned surprisingly fast
03 -
  • Pound the chicken breasts slightly to an even thickness before cutting the pockets for easier stuffing and more uniform cooking
  • Let the balsamic glaze cool for a minute before drizzling so it thickens up even more

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