How to Make Chicken Breasts Stuffed With Basil and Mozzarella

Large chicken breasts can be cut open and stuffed with any number of fillings; while impressive, this technique is easy to master. This recipe uses fresh mozzarella cheese and basil. See Tips for more stuffing ideas. Serves four.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Salt And Pepper
• Chef's Knives
• Cutting Boards
• Skillets
• Spatulas
• Toothpicks
• 4 tbsp. vegetable oils
• 8 to 10 basil leaves
• 4 large, skin-on chicken breasts
• 4 thick slices fresh mozzarella cheese

1. Heat the oven to 400 degrees F.
2. Wrap each slice of cheese with two basil leaves.
3. Cut the pocket in each breast. Start by laying the breasts skin-side down on the cutting board.
4. Use a sharp knife to cut two overlapping flaps in the bottom of the breast. Cut it so it resembles a trifold wallet, with two opposing flaps. The top flap should completely overlap the bottom one.
5. Place the mozzarella and basil pieces inside each breast, under the flaps, and fold the flaps back in place. Secure the top flap with two or three toothpicks.
6. Season the outside of each breast with salt and pepper.
7. Heat a large ovenproof skillet over medium-high heat.
8. Add the oil when the skillet is hot, swirl it to coat the bottom, and add each breast skin-side down. The chicken should sizzle gently when it hits the pan; if it splatters and pops, the pan is too hot. If it doesn't sizzle at all, the pan is too cold.
9. Cook until the skins turn golden, then flip the breasts over and place the pan in the oven.
10. Cook about 10 minutes, until the chicken is completely cooked throughout, or until the deepest part of the breast reaches 155 degrees F.
11. Remove the toothpicks and let the breasts rest a few minutes before serving.

Tips & Warnings

• The larger the breast is, the easier it is to stuff. Use skin-on breasts, preferably those with the first wing bone intact. Cut off the ribs and any other bones on the breast.
• Try a traditional bread stuffing, cooked vegetables, different cheeses, or cooked meats. You can also wrap the basil and cheese with a slice of ham or prosciutto. For a zesty stuffing, try chopped pepperoni or salami with cheese. Or sauté some chopped wild mushrooms and garlic to use as a stuffing. Whatever stuffing you use, though, it should be precooked or otherwise ready to go.
• Loose stuffings can also be stuffed between the skin and the meat. Make a small opening between the skin and the meat, and try not to separate the skin around the edges.