Ingredients
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
2 c. cherry tomatoes, halved
2 1/2 c. shredded mozzarella, divided
3/4 c. ricotta
1/3 c. shredded fresh basil, plus more for garnish
2 cloves garlic, minced
4 bell peppers, halved (seeds removed)
1/2 c. low-sodium chicken broth
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.Step 2In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.Step 3Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil. Step 4Bake until peppers are tender and cheese melty, 40 to 45 minutes.Step 5Garnish with more basil, drizzle with balsamic glaze, and serve.
