Description
A delicious Italian-inspired twist on the classic Caprese salad, featuring large chicken breasts sliced Hasselback-style and stuffed with fresh mozzarella, ripe tomato, and fragrant basil leaves. Baked to perfection until juicy and melty, then finished with a drizzle of balsamic glaze for a perfect balance of savory and sweet flavors.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
Stuffing
- 1 tomato, thinly sliced
- 4 oz fresh mozzarella, sliced
- Fresh basil leaves (about 8-10 leaves)
Finishing
- 1 tablespoon balsamic glaze (for drizzle)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the stuffed chicken.
- Slice the Chicken: Place the chicken breasts on a cutting board. Carefully slice crosswise every ½ inch, ensuring you don’t cut all the way through, creating pockets for stuffing.
- Season and Stuff: Drizzle the chicken breasts with olive oil and evenly sprinkle with Italian seasoning, salt, and pepper. Insert slices of mozzarella, tomato, and fresh basil leaves into each cut slit, stuffing each pocket with these ingredients.
- Bake: Transfer the prepared chicken breasts to a baking dish and bake them in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- Finish and Serve: Remove the chicken from the oven and drizzle with balsamic glaze for added sweetness and tang. Serve warm and enjoy!
Notes
- Use toothpicks to secure the fillings in place if they tend to fall out during baking.
- For variation, replace the balsamic glaze with pesto sauce for a different layer of flavor.
- Ensure chicken reaches the safe internal temperature of 165°F to avoid undercooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-Inspired
