Tomato, Basil and Mozzarella Stuffed Chicken

Instructions

1. 1

   Preheat the oven to 190°C/375°F conventional with a rack in the middle. Set out a 23 × 33 cm baking dish, approximately 3 litres in capacity. Prepare the filling while the oven heats.

2. 2

   Dice the tomatoes and drain away any loose juice. Pat the mozzarella dry and cut it into four equal portions. Divide the basil into four portions.

3. 3

   In a small bowl, mix the olive oil, balsamic vinegar, finely grated garlic, Italian seasoning, salt and black pepper.

4. 4

   Use four chicken breasts weighing about 225 g each. Pat it dry with kitchen paper. Cut a deep horizontal pocket into the thick side of each breast without cutting through the opposite edge.

5. 5

   Divide the tomato, mozzarella and basil between the pockets, keeping the filling inside rather than spreading it over the edges. Secure each opening with one or two wooden toothpicks. Arrange the breasts in the baking dish with space between them, then spread all the oil mixture over them.

6. 6

   Bake for 30–35 minutes. Check each breast with an instant-read thermometer: both the thickest chicken and the centre of the filling must reach 74°C/165°F. Continue baking if necessary, checking every few minutes.

7. 7

   Rest the chicken in the dish for 5 minutes. Remove every toothpick, then serve one breast per person with the hot tomato and balsamic juices spooned over it.