Ingredients
4 boneless skinless chicken breasts (6–8 oz each)
1/2 lb fresh mozzarella cheese, thinly sliced
2 roma tomatoes, sliced
10–15 fresh basil leaves, thinly sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup panko breadcrumbs (optional)
Balsamic glaze for serving
Instructions
Preheat oven to 375°F (190°C)
Place a sheet of plastic wrap on a clean surface; lay a flattened chicken breast on the plastic wrap
Layer 1-2 mozzarella slices, 1-2 roma tomato slices, and basil leaves over the chicken
Season both sides of the chicken with garlic powder, oregano, salt, and pepper
Fold chicken breasts into a pocket and secure with toothpicks if needed
Heat olive oil in a baking dish; place chicken in the dish and bake for 20-25 minutes until golden and fully cooked
Remove from oven, let rest 5 minutes, then drizzle with balsamic glaze before serving
Notes
For extra moisture, brush chicken with olive oil after baking.
Stuffing can be mixed with a light tomato basil reduction if mozzarella is too dry.
Use gluten-free breadcrumbs for a stricter gluten-free version.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Lean Chicken
- Method: Baking
- Cuisine: Italian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg