During my latest 5-Day Dinner Party for the re-opening of my Monthly Dinner Club by Simply17, a weekly meal planning service, one of our entrees was this delicious Balsamic Chicken stuffed with a yummy tomato and cheesy mixture.
The sweetness of balsamic made this dish a hit!
Here are a few photos from party guests. The first photo is from community member, Sandra J.
I love how Sandra’s chicken was stuffed perfectly! What a beauty!
I also love the fact that she included a few of her party favors in the photo – both the name place setting card and her thank you card.
I loved Molly’s creation, along with her use of our Simply17 cards where she displayed the name of the dish. So creative!!
You can prepare the recipe as-is by stuffing your chicken breasts, or top your chicken breasts with the tomato and cheese mixture instead. Either way, this dish is tasty!
- 2 tomatoes, diced
- 1/3 cup packed fresh basil ribbons
- 1 cup shredded low-fat mozzarella cheese, divided
- 4 skinless, boneless chicken breasts
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/3 cup low sodium, chicken broth
- 3 garlic cloves, minced
- 1 teaspoon Italian Seasoning
- Preheat oven to 350F.
- In a large bowl add tomatoes and 1/2 cup of the mozzarella cheese and basil. Stir to combine. Set aside.
- Depending on size of chicken breasts, place up to two breasts at a time in one large zip lock bag (or one breast in between two layers of plastic wrap) and pound until you achieve a 1/4-inch thickness. Be careful not to tear or rip through the chicken as you'll be stuffing them!
- Season chicken on all sides with salt and pepper, to taste.
- Take your tomato mixture and spoon a generous portion over the top of each chicken breast. Reserve leftover tomato mixture for sprinkling over the top.
- Gently roll up the chicken breasts, wrapping them tightly, and secure both ends with toothpicks to prevent chicken from unrolling while cooking.
- In a large frying pan or oven-proof pan, heat olive oil on medium high heat.
- Add rolled chicken breasts to pan and cook for about 6 to 7 minutes, or until all sides are lightly browned.
- While chicken is browning, combine the balsamic vinegar, broth, garlic and seasoning to a bowl. Whisk until mixture is fully combined. Set aside.
- Remove chicken from stove. Spoon remaining tomato mixture over chicken and gently pour balsamic vinegar mixture over chicken.
- In your oven-proof pan or baking dish, place chicken in oven and bake for 20 minutes.
- Flip chicken once and return to oven to continue baking for another 15 minutes.
- Remove chicken from oven and top with remaining 1/2 cup of mozzarella cheese and return to oven to continue baking for an additional 5 minutes until cheese is melted and bubbly.
- Remove from heat and let stand for a few minutes before serving. From pan, scoop remaining tomato and balsamic mixture and serve over chicken.
If you want to make this dish a bit easier and save some time, rather than stuff the chicken, cook chicken breasts with mixture on top. It's perfect either way!
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I’ve been loving the 17 Day Diet since 2011. I love sharing my favorite healthy recipes and meal plans to keep you motivated and on the right path to success!
When I’m not hanging out here, I enjoy quick trips to the Oregon Coast, designing my jewelry line and watching Outlander!
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