6 boneless skinless chicken breasts
olive oil
kosher salt
black pepper
1 tsp Italian seasoning
1 lb fresh mozzarella, sliced
1 1/2 cups baby spinach
2 tomatoes, sliced into half moons
small bunch fresh basil
Balsamic glaze, for serving
Directions
1. Preheat oven to 400. Place chicken on a cutting board and make 5-6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
2. Drizzle with olive oil then season chicken all over with salt, pepper, and Italian seagoing. Stuff each breast with mozzarella, spinach and tomatoes.
3. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze.
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