Stuffed Chicken Breast with Sun-Dried Tomato, Mozzarella, and Basil with Roasted Brussels Sprouts

Preheat the oven to 190°C. Butterfly each chicken breast by slicing horizontally almost through, opening it like a book. Layer the inside with sun-dried tomatoes, mozzarella slices, and fresh basil leaves, then season with a pinch of salt and pepper. Fold closed and secure with toothpicks or kitchen twine.

Trim the ends of the Brussels sprouts and halve them lengthwise. Toss them in a bowl with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet, cut-side down for maximum browning.

Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Place the stuffed chicken breasts in the skillet and sear for 3 minutes per side until golden brown on the outside.

Transfer the seared chicken breasts in the skillet to the preheated oven at 190°C. Simultaneously, place the tray of Brussels sprouts in the oven on a separate rack. Roast both for 15–18 minutes, until the chicken reaches an internal temperature of 74°C and the Brussels sprouts are tender and caramelized with crispy edges.

Remove the chicken from the oven and let it rest in the skillet for 5 minutes to allow the juices to redistribute and the cheese to set. Take the Brussels sprouts out of the oven when they’re fork-tender and slightly charred, then set aside to keep warm.

In a small pan over medium heat, melt the butter and swirl continuously for 2–3 minutes until it turns amber-colored and smells nutty. Add pine nuts and cook for 1 minute until lightly toasted, then remove from heat and stir in lemon juice to stop the cooking.

Remove toothpicks or twine from the chicken breasts. Slice each breast on the bias into even pieces. Drizzle the pine nut brown butter over the chicken and garnish with fresh basil leaves. Serve alongside the roasted Brussels sprouts.