40 min   4 portions   difficulty

Chicken fillet stuffed with mozzarella, tomato and basil


Step 1

Preheat the oven to 160 degrees.

Step 2

Season the chicken to taste with pepper and salt.

Step 3

Brown the chicken briefly in a Beka Chef sauté pan until all the sides are seared and have a nice crust.

Step 4

Briefly remove the chicken from the pan and slice openings in the top of the breasts.

Step 5

Cut the tomatoes and mozzarella into thin slices and half them both.

Step 6

Stuff the openings with slices of tomato and mozzarella. Push a leaf of basil into each breast.

Step 7

Put the stuffed chicken breasts back into the Beka Chef sauté pan and put it in the oven without the lid for 20 min.

Step 8

During those 20 minutes, baste the chicken breasts once or twice with the juices from the sauté pan.

Step 9

Be careful when you take the pan out of the oven. Use an oven glove because the stainless steel handles get hot.

Step 10

Serving suggestion: Great in combination with roast rosemary potatoes.


  • 4 Chicken breasts
  • 2 Tomatoes
  • 1 ball Mozarella
  • Fresh basil
  • Pepper
  • Salt

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