Caprese Stuffed Chicken Breast (Print Version)

Tender chicken filled with fresh mozzarella, ripe tomatoes, basil, and topped with tangy balsamic drizzle.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Filling

06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 fresh basil leaves

→ Balsamic Reduction

09 - 1/2 cup balsamic vinegar
10 - 1 tablespoon honey

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.
03 - Season the outside and inside of each pocket with salt, pepper, and garlic powder.
04 - Fill each pocket with sliced mozzarella, tomato, and 3 basil leaves.
05 - Hold the filling inside by securing the openings with toothpicks.
06 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown.
07 - Transfer the skillet to the oven or place chicken on the prepared baking tray. Bake for 18 to 22 minutes until cooked through and cheese is melted.
08 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, stirring occasionally, until reduced by half and syrupy, about 8 to 10 minutes.
09 - Remove toothpicks from chicken breasts. Drizzle with balsamic reduction before serving.

# Expert Tips:

01 -
  • The cheese gets just melty enough inside while the outside stays golden and crispy, so every bite has texture.
  • It looks like you spent hours fussing, but honest work happens in about fifty minutes from start to serving.
  • Balsamic reduction is a secret weapon that makes people think you know things about cooking that you might not actually know.
02 -
  • If your chicken breasts are very thick, they'll cook unevenly and the outside will burn before the inside catches up—either pound them gently or buy thinner ones.
  • Don't skip the sear step thinking the oven will do all the work; that golden crust makes everything taste richer and more intentional.
  • Fresh mozzarella released moisture as it cooks, and that's part of the magic, but if you stuff it too tight, everything will squeeze out onto the pan instead of staying inside.
03 -
  • Keep an eye on that balsamic reduction—it goes from syrupy perfection to burnt disappointment faster than you'd think, so stay nearby and stir occasionally.
  • If your toothpicks are wooden, soak them in water for ten minutes before using so they won't char in the oven.

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