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Baked Caprese Hasselback chicken breasts stuffed with melted mozzarella cheese and red tomatoes drizzled with balsamic glaze.

Chicken Breasts Filled with Cheese Spinach, Garlic and Cheese

Tender chicken breasts hasselbacked and stuffed with creamy fresh mozzarella, ripe tomatoes, garlic, and fresh basil, finished with a rich balsamic glaze reduction.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • * 4 boneless skinless chicken breasts (about 6-8 oz each)
  • * 1 tbsp extra virgin olive oil
  • * 1 tsp Italian seasoning
  • * ½ tsp smoked paprika
  • * ½ tsp garlic powder
  • * ½ tsp sea salt
  • * ¼ tsp freshly cracked black pepper
  • * 8 oz fresh mozzarella cheese sliced
  • * 2-3 medium vine-ripened tomatoes sliced
  • * ½ cup basil pesto optional, for brushing inside pockets
  • * ¼ cup fresh basil leaves chopped or chiffonade
  • * 2 tbsp grated Parmesan cheese
  • * ½ cup balsamic vinegar
  • * 1 tbsp honey

Method
 

  1. Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  2. Pat chicken breasts dry with paper towels. Place on a cutting board and cut 5 to 6 deep slits across top of each breast, spaced ½-inch apart, using chopsticks as knife guards.
  3. In a small bowl, whisk olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and pepper. Brush mixture into every slit and over chicken surface.
  4. Stuff each slit with one slice of fresh mozzarella and one slice of tomato (and pesto if using).
  5. Transfer chicken to baking sheet, sprinkle with grated Parmesan, and bake for 25–30 minutes until internal temperature reaches 165°F (74°C). Broil for final 2–3 minutes for golden brown cheese tops.
  6. While chicken bakes, simmer balsamic vinegar and honey in a saucepan over medium-low heat for 5–8 minutes until reduced by half into a syrup.
  7. Rest chicken for 3 minutes, drizzle with balsamic reduction, garnish with fresh basil, and serve warm.

Notes

* Ensure chicken and cheese slices are thoroughly dried to avoid excess moisture during baking.
* Store leftovers in an airtight container in the fridge for up to 3 days.