Mozzarella Tomato Stuffed Chicken with Balsamic Glaze

Experience the delight of Mozzarella Tomato Stuffed Chicken with Balsamic Glaze, featuring chicken breasts with delicate slits, seasoned and filled with fresh mozzarella cheese and tomatoes, then baked to perfection and adorned with aromatic basil and a sweet balsamic reduction. It’s like a Caprese salad embraced by tender chicken!

Key Ingredients & Substitutions

• Chicken: Opt for boneless, skinless chicken breasts or thighs, adjusting cooking time accordingly.
• Seasoning Mixture: Combine olive oil with Italian seasoning, paprika, salt, and pepper for a flavorful marinade.
• Cheese: Fresh mozzarella cheese offers superior melting qualities, but block mozzarella works too.
• Tomatoes: Roma tomatoes are ideal for their firmness, but grape or cherry tomatoes can be used.
• Basil: Sprinkle fresh basil after cooking to preserve its freshness, or lightly sprinkle dried basil before serving.
• Balsamic Reduction: Create a sweet balsamic reduction by simmering balsamic vinegar until thickened, then adding honey for extra sweetness.

Make-Ahead Tips

Prepare the seasoned chicken in advance, storing it in the refrigerator until ready to bake. Likewise, you can make the balsamic reduction ahead of time and store it in the fridge for up to a week.

Storage & Reheating

Store leftover chicken in an airtight container in the refrigerator for 3-4 days. Reheat in the oven for best results to maintain its tender texture.

Ingredients

Chicken

• 2 boneless skinless chicken breasts
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 ounces (115 g) fresh mozzarella cheese, sliced into ¼-inch (0.6 cm) slices
• 1 Roma tomato, sliced and halved
• Fresh basil, chopped for garnish

Balsamic Reduction

• ½ cup (120 ml) balsamic vinegar
• 2 tablespoons honey

Instructions

Chicken

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make 5 to 6 slits in each chicken breast, spaced about ½-inch (1.3 cm) apart, without cutting through completely. Place chicken on the prepared baking sheet.
3. In a small bowl, combine olive oil, Italian seasoning, paprika, salt, and pepper. Mix well and brush over the chicken, including inside the slits.
4. Stuff each slit with a slice of cheese and half a tomato.
5. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Meanwhile, prepare the balsamic reduction.

Balsamic Reduction

1. In a small saucepan over medium-high heat, bring balsamic vinegar to a boil, then reduce heat to medium-low. Simmer until reduced by half, stirring occasionally until thickened enough to coat the back of a spoon.
2. Remove from heat, stir in honey, and set aside.
3. Once cooked, top chicken with fresh basil and drizzle with balsamic reduction before serving. Enjoy!