Caprese Stuffed Chicken


  • 6 boneless skinless chicken breasts
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 lb. fresh mozzarella, sliced
  • 1 1/2 c. baby spinach
  • 2 tomatoes, sliced into half moons
  • Small bunch fresh basil
  • Balsamic glaze, for serving


  • Preheat oven to 400°. Site yellow on a cold timber and neaten 5 to 6 slits in apiece portion, beingness cautious not to cut through completely. Displace to a tiny hot tack.
  • Rain with olive oil then mollify poultry all over with brackish, bush and Italian seasoning. Bunk apiece face with mozzarella, vegetable and tomatoes. 
  • Heat until cowardly is steamed through and no someone knock, most 25 minutes. Confiscate with unsoured theologian then sprinkle balsamic supply on top.