Don't know what to make tonight? This easy Mozzarella Stuffed Chicken Breast will be a winner whether you are making it for lunch or dinner. Hey that rhymes!
This stuffed chicken breast is filled with cheese, tomatoes and sweet basil and cooked in a sweet balsamic vinegar.
And, the best part is that it tastes just as good as it looks. The whole family will love this chicken paired up with your favorite vegetable or side.
Looking for a side dish to make with this mozzarella stuffed chicken breast? Pair one of my favorite side dishes with this meal like Polpette di Riso, Asparagus Wrapped in Prosciutto or my Italian Style Fried Cauliflower.
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Here's Why You'll Love this Dish
- ingredient combinations combine to create a sweet and salty flavor that is very pleasing
- customizable servings allow you to make as many as needed
- quick and easy dinner idea
- kid friendly and parent approved
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Ingredients
For this Mozzarella Stuffed Chicken you'll need chicken, tomato, mozzarella, basil, balsamic vinegar, garlic, brown sugar, salt, ground pepper, oregano, olive oil and butter.
For exact measurement details see recipe card...
Why Use Chicken Breast for Cooking?
Don't worry too much about whether to by fresh or frozen chicken. Chicken breast works best for this recipe because you can slice the chicken horizontally by pressing down or pounding on it to create a butterflied chicken breast.
Once the chicken breast is butterflied, you can then stuff it with anything you want. Don't forget to fold over the chicken to cover the tomato, cheese and basil.
If you plan on using frozen chicken breast, ensure that you take it out 24 hours before you plan to use it. Take it out of the freezer and place it in the fridge to thaw out overnight.
Using an Oven Safe Fry Pan
One thing that makes this recipe handy is having a skillet or frying pan that can go from stove top to the oven You can also use a fry pan that is all metal, including the handle. Just remember to use your oven mitts when you are taking the pan out of the oven.
And, if you don't have a pan that will go from stove top to oven, don't worry. Just transfer the chicken from the fry pan to a baking sheet or baking dish for the final step of baking.
Do You Need to Use Mozzarella?
No. If you don't like mozzarella, use another cheese. You can use feta, provolone, gouda cheese, or even a non dairy cheese, etc. The options are endless. In fact, if you are not into cheese, substitute the cheese with either bacon or prosciutto. Use your imagination when it comes to the stuffing for this stuffed chicken breast recipe. You can't go wrong!
How to Make Mozzarella Stuffed Chicken Breast
Pre-heat your oven to 350 degrees F.
Prepare all of your ingredients.
If you haven't already, butterfly the chicken breast by running a sharp knife from one end of the chicken to the other but do not going all the way through the chicken
Season inside of chicken with olive oil, salt and pepper. Layer tomato, mozzarella and fresh basil. Fold over the chicken and secure it with a toothpick. Repeat until all chicken breasts have been stuffed. Season the top of the chicken breasts with olive oil, and oregano.
While chicken is searing mix the vinegar and brown sugar together. Pour the mixture into the pan and let reduce for a minute, make sure both sides are coated with mixture. Transfer the fry pan into the oven and let cook uncovered for about 20 to 30 minutes or until done. Once done, remove to cool and enjoy.
The preparation and cooking time for this stuffed balsamic chicken breast is about 45 minutes from start to finish. Which makes this perfect as a dinner option.
Don't forget to let the chicken rest for at least 5 minutes before you serve it to your family. This will prevent the hot chicken from scorching your mouth. I know sometimes it's hard to resist putting that piece of good looking food in your mouth, but you have to resist. Remember that patience is a virtue.
Storage:
These Stuffed Chicken Breast will store fairly well as leftovers. Store leftovers for these amazing Chicken Breasts refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat them, thaw them out in the fridge for 24 hours and then warm it up.
Wondering if balsamic vinegar has gluten? Find out in this article on does balsamic vinegar have gluten in it by Sandi.
Top Tips
If you don't have a pan that will go from stove top to oven, don't worry. Just transfer the chicken from the fry pan to a baking sheet or baking dish for the final step of baking.
Substitutions and Variations
The combination of balsamic vinegar and mild cheese make this dish uniquely different, here are some ways to substitute a few ingredients:
- Prosciutto - add more of a salty bite by adding bacon or prosciutto
- Spice - add chilli oil or hot pepper flakes to bring up the heat
- Pound the breast - instead of flattening the breast with your hands, pound it out and fold over or roll it up to make chicken involtini or roll ups!
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Side Dishes to Pair with Main Dishes
Recipe Details
Balsamic Stuffed Chicken Breast
https://easyhomemaderecipes.caIngredients
- 2 lbs chicken breast 6 pieces, butterflied
- 1 large tomato
- ½ cups mozzarella shredded
- 6 leaves fresh basil
- ½ cups balsamic vinegar
- 1 clove garlic
- 2 tbsp brown sugar
- 1 tbsp salt
- ⅓ tsp ground pepper
- 1 tsp dried oregano
- 4 tbsp olive oil 2 for frying and 2 to brush top of chicken
- 1 tbsp butter
Instructions
- If you haven't already, butterfly the chicken breast by running a sharp knife from one end of the chicken to the other but do not going all the way through the chicken, You want to sort of create a book made out of chicken.2 lbs chicken breast
- Pre-heat oven to 350 degrees. Season inside of chicken with olive oil, salt and pepper. Layer tomato, mozzarella and fresh basil. Fold over the chicken and secure it with a toothpick. Repeat until all chicken breasts have been stuffed. Season the top of the chicken breasts with olive oil, oregano and dried basil.1 large tomato, ½ cups mozzarella, 6 leaves fresh basil, 1 tbsp salt, ⅓ tsp ground pepper, 1 tsp dried oregano, 4 tbsp olive oil
- If you have an oven safe fry pan use it. Heat up the olive oil and butter, saute the garlic. Place each chicken breast in the pan and sear on both sides.1 tbsp butter, 1 clove garlic
- While chicken is searing mix the vinegar and brown sugar together. Pour the mixture into the pan and let reduce for a minute, make sure both sides are coated with mixture. Transfer the fry pan into the oven and let cook uncovered for about 20 to 30 minutes or until done. Once done, remove to cool and enjoy.½ cups balsamic vinegar, 2 tbsp brown sugar
Notes
Top Tips
If you don't have a pan that will go from stove top to oven, don't worry. Just transfer the chicken from the fry pan to a baking sheet or baking dish for the final step of baking.Nutrition
Make this recipe for now or PIN it for later.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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