Step 1: Prepare the Chicken

1. Butterfly the Chicken Breasts:

Start by preheating your oven to 400°F (200°C). Lay the chicken breasts flat on a cutting board, and using a sharp knife, carefully cut a slit horizontally into the thickest side of each chicken breast to create a pocket. Be careful not to cut all the way through—just enough to stuff the filling inside.

2. Season the Chicken:

Season both the outside and the inside of the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. This adds flavor to the chicken itself and complements the filling.

Step 2: Prepare the Caprese Stuffing

1. Slice the Mozzarella and Tomatoes:

If you’re using fresh mozzarella, slice it thinly, or if you prefer shredded mozzarella, measure out about 1 cup. For the tomatoes, if you’re using sun-dried tomatoes, chop them into smaller pieces. If using fresh tomatoes, slice them thinly and remove any excess liquid to avoid a soggy filling.

2. Layer the Stuffing:

Stuff each chicken breast pocket with mozzarella, sun-dried tomatoes (or fresh tomatoes), and fresh basil leaves. Make sure the stuffing is evenly distributed inside each breast to ensure every bite is flavorful.

3. Secure the Chicken:

Once stuffed, use toothpicks to close the slit and keep the filling from falling out while cooking. Be sure to remove the toothpicks before serving!

Step 3: Sear the Chicken

1. Heat the Olive Oil:

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the stuffed chicken breasts to the pan.

2. Sear the Chicken:

Sear the chicken for about 3-4 minutes on each side, or until it develops a golden-brown crust. You’re not cooking the chicken fully at this stage, just getting a nice crispy exterior. This will lock in the juices and give the chicken a flavorful, caramelized outside.

Step 4: Bake the Chicken

1. Transfer to the Oven:

Once the chicken breasts are seared, transfer the skillet to the preheated oven. If you don’t have an oven-safe skillet, simply transfer the chicken to a baking dish.

2. Bake the Chicken:

Bake the chicken for 15-20 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C). If you want the cheese to bubble and brown, you can broil the chicken for the last 2-3 minutes of cooking.

Step 5: Make the Balsamic Glaze

1. Simmer the Balsamic Vinegar:

While the chicken is baking, prepare the balsamic glaze. In a small saucepan, combine 1/2 cup balsamic vinegar and 2 teaspoons honey. Bring the mixture to a simmer over medium heat.

2. Reduce to a Glaze:

Let the balsamic vinegar simmer for 6-8 minutes, stirring occasionally, until it reduces by half and thickens into a syrupy consistency. Be careful not to let it burn. Once reduced, set it aside to cool slightly.

Step 6: Serve the Caprese Stuffed Chicken

1. Drizzle with Balsamic Glaze:

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Drizzle the balsamic glaze over the chicken for a tangy, sweet finish that complements the creamy mozzarella and tomatoes.

2. Garnish and Serve:

Garnish the chicken with additional fresh basil and cherry tomatoes for a pop of color and flavor. Serve the Caprese Stuffed Chicken with your favorite side dish, such as a simple green salad, roasted vegetables, or pasta.