Juicy chicken breasts stuffed with fresh tomatoes, mozzarella and basil, then baked until tender and finished with melted cheese and a drizzle of balsamic vinegar. All the flavors of a classic Caprese salad in an easy baked chicken dish.
Servings: 2
Prep Time: About 15 minutes
Cook Time: 35–40 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 2–3 plum tomatoes, sliced
- 4 ounces mozzarella, thinly sliced
- Fresh basil leaves
- Dried oregano, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
- Balsamic vinegar, for drizzling
- Shredded mozzarella, optional, for topping
Instructions:
- Preheat the oven to 350°F and position a rack in the center of the oven.
- Place the chicken breasts on a cutting board. Cut about 6 deep slits across the top of each breast, being careful not to cut completely through the chicken.
- Stuff every other slit with a slice of mozzarella. Fill the remaining slits with 1–2 slices of tomato and 1–2 fresh basil leaves.
- Season the stuffed chicken breasts with salt, black pepper and oregano.
- Drizzle a little olive oil into the bottom of an oven-safe skillet or baking dish. Transfer the stuffed chicken to the pan and drizzle the tops lightly with additional olive oil.
- Bake for 30–35 minutes, or until the chicken is cooked through.
- For an extra-cheesy finish, sprinkle shredded mozzarella over the chicken and return it to the oven for approximately 5 minutes, or until the cheese is melted.
- Remove from the oven and drizzle the stuffed chicken breasts with balsamic vinegar just before serving.
Tip: Place the handles of two wooden spoons or chopsticks along either side of each chicken breast before cutting the slits. They'll act as a guide and help prevent the knife from cutting completely through the chicken.
Source: Pasquale Sciarappa