Caprese Stuffed Chicken
A restaurant-quality dinner made easy! This juicy chicken breast is stuffed with gooey mozzarella, fresh basil, and sun-dried tomatoes, seared to a golden brown, and finished with a rich balsamic glaze.
Servings 4 servings
Calories 375kcal
Equipment
- Oven-proof skillet
- Sharp Knife
- Instant-read meat thermometer
- Toothpicks
Ingredients
Chicken & Stuffing
- 4 boneless skinless chicken breasts
- 4 oz fresh mozzarella cheese, sliced or shredded
- 0.25 cup sun-dried tomatoes in oil, drained and chopped
- 0.5 cup fresh basil leaves
- Toothpicks
Seasoning & Cooking
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
- Balsamic glaze or balsamic vinegar reduction for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, cut a pocket into the side of each chicken breast, ensuring you do not cut all the way through to the other side.
- Stuff each chicken breast pocket with fresh mozzarella, chopped sun-dried tomatoes, and fresh basil leaves.
- Secure the opening of each chicken breast with toothpicks to prevent the cheese from leaking during cooking.
- Season the exterior of the chicken breasts generously with salt, pepper, Italian seasoning, and minced garlic.
- Heat olive oil in an oven-proof skillet (preferably cast iron) over medium-high heat.
- Sear the chicken for 3-5 minutes per side until a golden-brown crust forms.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until an instant-read thermometer reaches an internal temperature of 165°F.
- Remove the skillet from the oven and carefully extract all toothpicks from the chicken.
- Drizzle with balsamic glaze or reduction and serve immediately.
Notes
Nutritional Information :
Calories: 375 | Protein: 38g | Carbohydrates: 5g | Fat: 18g | Sodium: 480mg