Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, chopped
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons balsamic vinegar
Instructions
- In a mixing bowl, combine shredded mozzarella cheese, chopped roasted red peppers, fresh basil, and red pepper flakes if using. Mix well and set aside.
- Using a sharp knife, slice a pocket into each chicken breast. Season both inside and outside with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Fill each pocket in the chicken breasts with the cheese mixture. Secure them with toothpicks to prevent any filling from escaping during cooking.
- In an oven-safe skillet over medium-high heat, add 1 tablespoon of olive oil. Sear each stuffed chicken breast for 2-3 minutes on each side until golden brown.
- Lower the heat and add minced garlic to the skillet. Cook for about 30 seconds until fragrant. Pour in chicken broth and balsamic vinegar while scraping up any browned bits from the bottom of the skillet.
- Transfer your skillet to a preheated oven at 375°F (190°C). Bake for 18-22 minutes or until the internal temperature reaches 165°F (75°C).
- Once cooked, allow the chicken to rest for about 5 minutes before slicing into it. Serve alongside vegetables, pasta, or salad for a complete meal. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 110mg