Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves garlic (minced)
- 2 medium Roma tomatoes (thinly sliced)
- 8 ounces fresh mozzarella (sliced)
- 1 cup fresh basil leaves (cut in half)
Instructions
- Marinate the chicken: Whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper in a bowl. Coat the chicken in the marinade and refrigerate for at least one hour or up to 24 hours.
- Preheat the oven to 400°F. Prepare a rimmed baking sheet lined with foil and spray with non-stick cooking spray.
- Cut deep slits (½ inch apart) across the top of each chicken breast without cutting all the way through. Stuff each cut with tomato slices, mozzarella slices, and basil leaves.
- Bake for 25-30 minutes until the internal temperature reaches 165°F. Allow to rest for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg