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Easy Delicious Mozzarella Stuffed Chicken Breasts

Easy Delicious Mozzarella Stuffed Chicken Breasts Stuffed with mozzarella cheese and herbs and covered with a garlic-infused tomato sauce. This is one of my favorite healthy chicken recipes!

Mozzarella Stuffed chicken Breasts in 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 stuffed chicken full of melty mozzarella 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, in particular, has been researched for its anti-inflammatory effects.

What is Special About This Recipe

  • It’s an easy chicken dinner
  • Full of gooey Mozzarella Cheese
  • It’s a great recipe for a dinner party
  • It’s a delicious dinner for a party.

Large pan of stuffed chicken

Recipe Ingredients

You’ll need the ingredients to make Easy Mozzarella Stuffed Chicken Breasts with Marinara Sauce.

  • Boneless, Skinless Chicken Breasts – use Large breasts
  • Mozzarella Cheese
  • Fresh Basil
  • Fresh Oregano
  • Fresh Garlic Cloves
  • Olive Oil
  • Leeks
  • Canned Whole Italian tomatoes in Puree
  • Italian Tomato Puree
  • Black Pepper
  • Salt

Ingredient Notes

  • Use Fresh Mozzarella
  • Use plump, boneless, skinless chicken breasts.

Stuffed Chicken with Gooey Mozzarella Cheese

How to Make Mozzarella Stuffed Chicken Breasts

This dish comes together very quickly. I started by making the tomato sauce.

  1. Tomato Sauce – 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. Filling – 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 deep pocket in the middle of the thickest part of the breast for the filling with a sharp knife, 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 cheese. Close the pouch and seal it with toothpicks.
  5. Note- Make sure to count the toothpicks so you can remove them before serving.
  6. Add one to two tablespoons of olive oil to a large skillet over medium heat. Add the chicken to the hot pan and saute the stuffed chicken breasts until lightly golden on each side – about 3-4 minutes per side. I use two large spoons to turn the chicken over gently.
  7. 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 breasts reach 160 degrees internal temperature with an instant-read thermometer.

Storage and reheating

Store in an airtight container in the refrigerator. Reheat slowly over low heat on the stovetop in a large Dutch oven or pot.

Now Inhale!

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! Grab a good glass of wine while the chicken cooks.

My husband thinks the garlic-infused tomato 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

  • Serve with green beans
  • Steamed Cauliflower or Brussels sprouts
  • Pasta
  • Good Bread
  • Serve over polenta

This is a fantastic recipe to make ahead for a dinner party. It tastes even better on day two, which for us is tonight!

Mozzarella Stuffed Chicken Breast

FAQ

Can I stuff these chicken breasts with Ricotta Cheese?

Yes! This is another way to serve this delicious Mediterranean diet-style recipe.

How do you keep the gooey mozzarella cheese from leaking from the stuffed chicken breasts?

It’s important to use several toothpicks per chicken breast. Anchor them securely all the way through.

How can you make sure the chicken will be tender?

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.

Can I fill the Mozzarella with Chicken Breasts with Spinach?

Absolutely! Chop 1-2 Cups of Spinach and add to the filling.

How would you serve this mozzarella-stuffed chicken breast at a dinner party?

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.

Can I add Basil Pesto to the filling?

This would be delicious. You can add store – bought or homemade pesto.

I hope you love this Mozzarella Stuffed Chicken Breast with Tomato Sauce. If you make it leave us a rating so I know you liked it! Thank you!

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Easy Delicious Mozzarella Stuffed Chicken Breasts with Tomato Sauce

Large pan of stuffed chicken
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Delicious Mediterranean Mozzarella Stuffed Chicken Breasts filled with fresh herbs and a garlic-infused tomato sauce.

Ingredients

Scale

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

Instructions

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 one 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, one 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 eight 1/4-inch slices.

Prepare the Chicken: Cut a long deep pocket in each chicken breast, ensuring not to cut through all the way. 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 it covered for approximately 25 minutes until the internal temperature of the chicken tests 160 degrees.

Notes

Serve with rice or pasta, broccoli, or cauliflower!

Make sure you remove the toothpicks before serving!

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