Enjoy a burst of Italian-inspired flavors with our mouthwatering Sun-Dried Tomato & Mozzarella Stuffed Chicken. This delectable Mediterranean inspired dish combines the succulence of tender chicken breasts with the richness of extra virgin olive oil, the freshness of basil leaves, and the creaminess of melted mozzarella cheese. As you savor every bite, you'll be delighted to know that this recipe draws inspiration from the rich culinary history of Italy. Italians are renowned for their passion for food and the art of blending simple yet exquisite ingredients. And this dish is no exception!
Creating a pocket in each chicken breast allows us to tuck in the juicy Roma tomatoes, the savory mozzarella cheese, and fragrant basil leaves. These delightful fillings bring a burst of colors and textures that will leave you enchanted with every bite. To make the dish even more irresistible, we create a luscious glaze using minced garlic, tomato basil balsamic vinegar, and a hint of brown sugar. This glaze not only adds a delightful sweetness but also enhances the overall flavor profile of the dish.
4 chicken breasts
Salt and Pepper, to taste
1 teaspoon Italian Seasoning Blend
2 Roma tomatoes, sliced thinly
1/4 cup Extra Virgin Olive Oil
4 mozzarella cheese slices
12 basil leaves, divided- 3 for each breast
2 teaspoons minced garlic
1/3 cup Tomato Basil Balsamic Vinegar or Cask Aged 5 or 10 Year Balsamic Vinegar
2 tablespoons brown sugar
Preheat oven to 350°F.
Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
Season chicken with salt, pepper, and Italian Seasoning.
Pour 1 teaspoon Extra Virgin Olive over each breast, rubbing some of the seasoning inside the pockets.
Fill each with 2 slices fresh tomato, one slice mozzarella cheese and basil leaves.
Carefully seal with toothpicks to keep the filling inside while cooking or tie with kitchen twine.
Set chicken aside.
Meanwhile, mix together the garlic, balsamic vinegar and brown sugar in a small bowl.
In an oven safe skillet such as cast iron over medium-high heat, heat 2 teaspoons of Extra Virgin Olive Oil.
When heated add the chicken and cook for 2 minutes on each side until golden brown.
Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened about 2-3 minutes.
Transfer pan to the preheated oven and cook for a further 15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove toothpicks or kitchen twine and drizzle with pan juices before serving.