Caprese Stuffed Chicken Breast

Juicy chicken breasts stuffed with fresh mozzarella, Roma tomatoes, and fresh basil, seared and baked in a glossy honey-balsamic glaze.

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Prep Time 15

Cook Time 30

Servings: 4

Calories: 380

Ingredients Method Notes

Ingredients

For the Chicken & Stuffing:

- 4 large boneless skinless chicken breasts (6-8 oz each)
- 4-6 oz fresh mozzarella cheese sliced
- 2 medium Roma tomatoes thinly sliced
- 12-16 fresh basil leaves plus extra chopped for garnish
- 1 tbsp extra virgin olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste

For the Balsamic Glaze:

- 1/2 cup high-quality balsamic vinegar
- 2 tbsp raw honey
- 2 cloves garlic minced

Method

Prep the Chicken Pockets:

Pat chicken breasts dry. Slice horizontally into the thickest side to create a deep pocket without cutting all the way through. Season inside and outside with salt, pepper, garlic powder, and Italian seasoning.

Stuff and Seal:

Fill each pocket with mozzarella, tomato slices, and basil leaves. Press edges closed and secure with 2-3 wooden toothpicks inserted diagonally.

Sear for Color:

Preheat oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown.

Add Glaze:

Whisk balsamic vinegar, raw honey, and garlic in a bowl. Pour around chicken in skillet and baste tops.

Bake:

Bake in preheated oven for 15-20 minutes until an instant-read thermometer reads 165°F (74°C) in thickest part of chicken.

Finish and Serve:

Rest chicken 5 minutes, remove toothpicks, spoon reduced balsamic glaze from pan over chicken, and garnish with fresh chopped basil and tomatoes.

Notes

- Use Roma tomatoes and pat dry to avoid watery filling.
- Freeze stuffed raw chicken for 10 minutes before searing to keep cheese locked in.
- Store leftovers in fridge for 3-4 days. Freezing not recommended.