Mozzarella Stuffed Chicken Breasts with Homemade Tomato Sauce Recipe
A delightful Italian-inspired dish featuring juicy boneless chicken breasts stuffed with creamy Italian Buffalo mozzarella and fresh herbs, all simmered in a flavorful homemade tomato sauce with leeks, garlic, and aromatic spices. Perfect for a comforting yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken and Filling
- 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
Tomato Sauce
- 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
Instructions
- Make the Tomato Sauce: In a large saucepan, heat olive oil over medium heat. Add minced garlic and diced leeks, sautéing until fragrant and softened, filling your kitchen with the aroma of garlic. Add the pureed tomatoes, crushed whole tomatoes, chopped basil, rosemary, oregano, and freshly cracked pepper. Lower the heat to very low and let the sauce simmer gently while you prepare the chicken.
- Prepare the Filling: In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon ground garlic, and 8-10 finely chopped fresh basil leaves. Mix well to create a flavorful herb oil filling. Slice the mozzarella into 8 even slices.
- Prepare Chicken Breasts: Using a sharp knife, carefully 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 each chicken breast generously with freshly ground pepper.
- Stuff Chicken Pockets: Spoon about one teaspoon of the prepared herb filling inside each pocket. Then place 1 to 2 slices of mozzarella into the pocket. Close the opening and secure it with toothpicks to hold the filling inside. Remember to count the toothpicks to ensure you remove all before serving.
- Sauté Stuffed Chicken Breasts: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the stuffed chicken breasts carefully. Sauté each side until the chicken turns lightly golden, about 3 to 4 minutes per side. Use two large spoons or tongs to gently turn the chicken without piercing.
- Simmer Chicken in Tomato Sauce: Transfer the sautéed chicken breasts into the simmering tomato sauce. Spoon some sauce over the chicken to coat. Cover loosely and simmer gently on low heat for about 25 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) using an instant-read thermometer.
- Serve: Remove the toothpicks carefully and serve the stuffed chicken breasts hot with the rich tomato sauce spooned over the top. Enjoy a comforting and elegant meal full of Italian flair.
Notes
- Ensure toothpicks are removed before serving to avoid any injury.
- Use an instant-read thermometer to verify the chicken is fully cooked to 160°F for safe consumption.
- Buffalo mozzarella melts beautifully and provides a creamy texture; substitute with fresh mozzarella if unavailable.
- Adjust the amount of herbs to your taste preferences.
- This dish pairs well with a side of pasta, crusty bread, or a fresh green salad.
Keywords: Mozzarella stuffed chicken, Italian chicken recipe, chicken breasts stuffed with cheese, tomato sauce chicken, easy Italian dinner
