Name: Mozzarella Stuffed Chicken Breasts with Homemade Tomato Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4 large boneless skinless chicken breasts; 8 slices Italian Buffalo mozzarella; 2 tablespoons olive oil (for filling); 1 teaspoon ground garlic; 8-10 fresh basil leaves, chopped; Freshly ground pepper, to taste; 2 large leeks, diced; 5 cloves garlic, minced; 4 tablespoons olive oil (for sautéing); 1 teaspoon ground garlic; 1/2 teaspoon oregano; 1 28 oz. can whole Italian tomatoes in puree; 1 10 oz. can pureed tomatoes; 10 basil leaves, chopped; 2 tablespoons fresh rosemary, chopped; Freshly cracked pepper, to taste

Jump to Recipe

Introduction

This Mozzarella Stuffed Chicken Breast recipe offers a deliciously cheesy twist on a classic dish. Tender chicken breasts are filled with creamy buffalo mozzarella and fresh herbs, then simmered in a rich, homemade tomato sauce. It’s a satisfying meal that’s surprisingly simple to prepare.

Two pieces of cooked chicken covered in thick red tomato sauce sit on a white square plate layered on a larger white square plate. One piece of chicken is cut open showing a moist, light beige inside with herbs, while the other remains whole with a sprinkle of black pepper on top. A sprig of fresh green rosemary rests on the cut piece. The sauce surrounds the chicken with visible small tomato chunks and finely diced vegetables, slightly spilled onto the plate. A gold fork lies partially in the sauce near the whole chicken. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large boneless skinless chicken breasts
8 slices Italian buffalo mozzarella
2 large leeks, diced
2 tablespoons fresh rosemary, 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 oz. can pureed tomatoes
Freshly cracked black pepper, to taste

Instructions

Step 1: Prepare the tomato sauce by sautéing the garlic and diced leeks in a large saucepan until fragrant. Add the pureed tomatoes, crushed whole tomatoes, chopped basil, rosemary, oregano, and freshly cracked pepper. Let this simmer gently on low heat while you prepare the chicken.
Step 2: For the filling, mix two tablespoons of olive oil, one teaspoon of ground garlic, and 8-10 chopped basil leaves in a small bowl.
Step 3: Using a sharp knife, cut a deep pocket into the thickest part of each chicken breast, taking care not to cut all the way through. Season the outside of the chicken breasts with pepper.
Step 4: Stuff each chicken pocket with about a teaspoon of the olive oil and herb mixture, then add one to two slices of mozzarella. Close the pocket and secure with toothpicks, counting them so none are left in later.
Step 5: Heat one to two tablespoons of olive oil in a large skillet over medium heat. Sauté the stuffed chicken breasts until golden on each side, about 3-4 minutes per side, turning gently with two spoons.
Step 6: Transfer the chicken breasts to the simmering tomato sauce. Spoon sauce over them, cover loosely, and cook on low for about 25 minutes or until the internal temperature reaches 160°F (71°C).

Tips & Variations

Use fresh buffalo mozzarella for the creamiest texture and best flavor.
If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
For a lower-fat option, substitute mozzarella with part-skim cheese or omit the cheese entirely.
Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the sauce from drying out.

How to Serve

Two pieces of cooked chicken are placed on a white rectangular plate, both covered with thick red tomato sauce with visible chunks and specks of black pepper. One piece is whole while the other is cut open, showing the juicy, light brown interior of the chicken. A gold-colored fork held by a woman's hand is cutting into the piece on the left. The plate is set on a larger white rectangular dish, all on a white marbled textured surface. In the background, a stack of white plates with a sprig of green herb on top is slightly blurred, along with a white baking dish holding more chicken with tomato sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, softened cheeses like provolone or fontina work well as fillings, but mozzarella’s mild flavor and melting quality make it ideal for this recipe.

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer inserted into the thickest part of the chicken; it should read 160°F (71°C). The juices should run clear, and the chicken should no longer be pink inside.