Caprese Stuffed Chicken Breast (Printable Version)

Tender chicken breasts filled with fresh mozzarella, basil, and tomatoes, topped with balsamic glaze.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon dried Italian seasoning

→ Filling

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

→ Balsamic Glaze

09 - ½ cup balsamic vinegar
10 - 1 tablespoon honey

# Step-by-Step:

01 - Preheat the oven to 400°F.
02 - Cut a pocket into the side of each chicken breast without cutting all the way through.
03 - Drizzle olive oil over chicken breasts and season both sides with salt, pepper, and Italian seasoning.
04 - Fill each breast with 2–3 slices of mozzarella, several tomato slices, and 4 basil leaves. Secure with toothpicks if necessary.
05 - Heat a large oven-safe skillet over medium-high heat and sear stuffed breasts for 2–3 minutes per side until golden.
06 - Transfer skillet to oven and bake for 18–22 minutes until chicken is cooked through and cheese is melted.
07 - Combine balsamic vinegar and honey in a small saucepan; simmer over medium heat, stirring occasionally until reduced by half and syrupy, about 8–10 minutes.
08 - Remove toothpicks from chicken and drizzle with balsamic glaze before serving.

# Expert Advice:

01 -
  • The filling stays impossibly juicy while the outside crisps to golden perfection in under an hour.
  • It looks restaurant-polished but comes together with five basic ingredients and simple knife work.
  • Everyone at the table gets excited about that first bite when the warm cheese and basil hit together.
02 -
  • Fresh mozzarella melts beautifully but can weep liquid if the pocket is overstuffed—three slices and a modest amount of tomato is the sweet spot.
  • Don't skip the searing step just to save time; that golden crust locks in moisture and creates the texture that makes people remember this dish.
  • Reduce the balsamic glaze until it actually looks glossy and coats a spoon, not just when it looks thinner than before.
03 -
  • Use a meat thermometer to know exactly when the chicken is done—75°C in the thickest part means juicy, never dry.
  • If your balsamic glaze reduces too far and turns bitter, whisk in a splash of water and a touch more honey to bring it back.
  • Room-temperature chicken breasts cook more evenly than cold ones straight from the fridge, so pull them out about ten minutes before you start.

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