Caprese stuffed chicken breast (Printable)

Tender chicken filled with mozzarella, tomatoes, basil, and topped with a sweet balsamic glaze.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Caprese Filling

04 - 4 ounces fresh mozzarella cheese, sliced
05 - 2 medium ripe tomatoes, sliced
06 - 16 fresh basil leaves

→ Balsamic Glaze

07 - 1/3 cup balsamic vinegar
08 - 1 tablespoon honey

→ Optional Garnish

09 - Extra fresh basil leaves

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Using a sharp knife, cut a horizontal pocket into each chicken breast without cutting through completely.
03 - Season chicken breasts inside and out with salt and freshly ground black pepper.
04 - Layer slices of fresh mozzarella, tomato, and 4 basil leaves into each chicken pocket. Secure with toothpicks if necessary.
05 - Heat olive oil in an oven-safe skillet over medium-high heat and sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
06 - Transfer skillet to preheated oven and bake for 20 to 25 minutes, until chicken is fully cooked and cheese has melted.
07 - While chicken bakes, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5 to 8 minutes, stirring occasionally, until thick and syrupy. Remove from heat.
08 - Remove toothpicks from chicken breasts. Drizzle balsamic glaze over the stuffed chicken and garnish with extra basil leaves as desired.

# Expert Tips:

01 -
  • It looks fancy but comes together in under an hour, so you can serve it on a Tuesday and still feel like a kitchen hero.
  • The balsamic glaze adds a glossy, restaurant-style finish that makes even picky eaters curious.
  • Every ingredient plays a role, nothing gets lost, and the flavors stay bright and clean.
02 -
  • Don't skip the sear, it locks in moisture and adds a caramelized crust that plain baked chicken just doesn't have.
  • Watch the glaze closely once it starts to thicken, it can go from syrupy to burnt in less than a minute.
  • Let the chicken rest for a couple of minutes after baking so the juices redistribute instead of running all over the plate.
03 -
  • Pound the chicken breasts lightly before cutting the pocket if they're uneven in thickness, it helps them cook at the same rate.
  • Use a cast-iron skillet if you have one, it holds heat beautifully and gives you a better sear before the oven takes over.
  • Add a thin slice of prosciutto inside the pocket along with the mozzarella for a salty, savory twist that makes the dish feel even more indulgent.

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