Ingredients
Scale
- 1/3 cup Olive oil
- 1/4 cup Balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves Garlic (minced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 4 Boneless, skinless chicken breasts (trimmed, approx. 6–8 ounces each)
- 2 Medium Roma tomatoes (halved lengthwise then thinly sliced to make half-moon shape slices)
- 8 ounces Fresh mozzarella (sliced thin, then cut in half to make half-moon shape slices)
- 1 cup Large basil leaves (cut in half, plus more for garnish if desired)
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, garlic, salt, and pepper to create the marinade.
- Place chicken breasts in a resealable bag or shallow dish and pour marinade over them. Refrigerate for at least 1 hour or up to 24 hours.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with non-stick spray.
- Cut deep slits into each chicken breast without cutting all the way through.
- Stuff each slit with tomato slices, mozzarella slices, and basil leaves.
- Bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).
- Allow to rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast (approx. 6 ounces)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg