Delicious chicken breasts stuffed with mozzarella cheese and herbs and covered with a garlic-infused tomato sauce.
Imagine you are in Italy!
Imagine you are at your Nonna’s house in Italy, and she walks to the table with a platter of stuffed chicken filled with mozzarella dripping in a garlic-infused tomato sauce. Two of my dear friends are Italian; these were their food experiences growing up. Mediterranean Diet style platters of seafood, vegetables, greens, pasta, beans, and chicken dishes like this make your mouth water just thinking about it.
The key to recipes like this mozzarella stuffed chicken is buying the freshest herbs possible. Fresh basil and rosemary, rather than dried, offer rich layers of flavor. Also, herbs are loaded with antioxidants. Rosemary particularly, has been researched for its anti-inflammatory effects.
- Boneless, Skinless Chicken Breasts
- Mozzarella Cheese
- Fresh Basil
- Fresh Oregano
- Garlic Cloves
- Olive Oil
- Canned Whole Italian tomatoes in Puree
- Italian Tomato Puree
How to Make Mozzarella Stuffed Chicken Breasts
This dish comes together very quickly. I started by making the tomato sauce.
1.Saute garlic and leeks in a large saucepan until the house is filled with that heavenly garlic aroma. Add the pureed tomatoes, crushed whole tomatoes, basil, rosemary, oregano, and fresh cracked pepper. I let that simmer on very low while I prepared the chicken.
2. Place two tablespoons of olive oil, a teaspoon of ground garlic, and 8-10 chopped fresh basil leaves in a small bowl for the filling. Mix well.
3. Take each chicken breast and cut a pocket in the middle for the filling, careful not to cut all the way through. Season the outside of the chicken breasts with pepper.
4. Now for the fun part: Spread a teaspoon of the filling inside the chicken pocket. Then add 1-2 slices of mozzarella. Close the pouch and seal it with toothpicks.
Note- Make sure to count the toothpicks so you can remove them before serving.
5. Now saute the chicken breasts in olive oil until golden on each side – about 3-4 minutes per side.
6. Place the chicken breasts in the tomato sauce and spoon the sauce over the breasts. Let the chicken cook on a low simmer, loosely covered, for about 25 minutes until the chicken reaches 160 degrees.
By now, your whole house smells like Italian wonderment, and you are trying to figure out how fast you can cut a chicken breast in half to take a bite!
My husband thinks the sauce is what makes this dish. This is such an easy sauce with so many layers of flavor that it can be easily used for many other recipes. It’s always nice to know you don’t need jarred sauce when you can whip this up quickly! Plus, this delectable sauce is sugar-free.
Serving Suggestions for Mozzarella Stuffed Chicken Breasts
We had this dish with steamed cauliflower and a side salad. The cauliflower soaked up the sauce and was super yummy! You could pair this with rice, angel hair pasta, or a big hunk of good bread.
This is a fantastic recipe to make ahead for a dinner party. It tastes even better on day two, which for us is tonight!
Yes! This is another way to serve this delicious Mediterranean Diet style recipe.
It’s important to use several toothpicks per chicken breast. Anchor them securely all the way through.
Cook the chicken low and slow! Remove from heat when the internal temperature of the chicken at the thickest part of the chicken breast reaches 160 degrees with an instant-read thermometer. Ladle sauce over the chicken as it cooks.
Absolutely! Chop 1-2 Cups of Spinach and add to the filling.
I would prepare this recipe earlier or the day before and reheat it on a very low simmer. Serve with rice or pasta, a side salad, crusty bread, and a delicious bottle of wine.
Easy Delicious Mozzarella Stuffed Chicken Breasts
Delicious Mediterranean Mozzarella Stuffed Chicken Breasts filled with fresh herbs and a garlic-infused tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 large servings 1x
- Cuisine: Mediterranean Diet
4 large boneless skinless Chicken Breasts
8 slices Italian Buffalo Mozzarella
2 Large Leeks diced
2 Tablespoons Fresh Rosemary – remove from stem and chopped
5 cloves Garlic – minced
10 Basil Leaves – chopped
4 tablespoons Olive Oil
1 teaspoon Ground Garlic
1/2 teaspoon Oregano
1 28 oz. can Whole Italian Tomatoes in Puree
1 10 0z. can Pureed Tomatoes
Prepare the Sauce: Saute chopped fresh garlic and leeks in two tablespoons of olive oil for about 2 minutes. Crush tomatoes in a large bowl and add the crushed tomatoes and the can of tomato puree to the pot. Add the two tablespoons of chopped fresh rosemary, 2 tablespoons of basil, 1/4 teaspoon of oregano, and 1 teaspoon of fresh cracked black pepper. Simmer on very low while you prepare the chicken breasts. Keep the pot loosely covered.
Prepare the Filling: In a small bowl, add 2 tablespoons of olive oil, 1 teaspoon of ground garlic, and 8 -10 leaves of chopped fresh basil. I roll the leaves and slice them before I add a rough chop.
Slice the Mozzarella: slice 8 1/4-inch slices
Prepare the Chicken: Cut a long pocket in each chicken breast, making sure not to cut all the way through. I use a small serrated knife. Sprinkle some fresh pepper on each side of the chicken breasts
Stuff the Chicken: Fill each chicken breast with a teaspoon of the filling. Add 1-2 slices of mozzarella to the filling. Close the pocket and secure it with 1-2 toothpicks.
Saute the Chicken: Saute the chicken breasts in 2 tablespoons of olive oil on medium heat for 4 minutes on each side. I used two large slotted spoons to turn the chicken over carefully.
Transfer the Chicken to the pan with the Tomato Sauce and simmer covered for approximately 25 minutes until the internal temperature of the chicken tests 160 degrees.
Serve with rice or pasta, broccoli, or cauliflower!
Make sure you remove the toothpicks before serving!
Keywords: Mediterranean Diet, Anti-inflammatory Diet,
Other Recipes from the Delectable Food Life Blog
Wonderful Chicken Cacciatore – This great make-ahead Italian recipe is perfect for entertaining!
Chicken Breasts with Herbs de Provance – Pounded Chicken Breasts in a Buttery Caper Sauce