Caprese Stuffed Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
548 kcal
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Course
Main Course
Caprese Stuffed Chicken
Description
This recipe prepares chicken breasts by creating pockets filled with slices of tomato, fresh mozzarella cheese, and fresh basil, capturing the essence of a Caprese salad in a warm, hearty entrée. The chicken is coated with salt, dried basil, and oregano before quick pan-searing to develop a light crust. Baking allows the cheese to melt and the flavors to meld, while a glaze of garlic, balsamic vinegar, and brown sugar adds acidity and sweetness that complements the savory filling.
The assembly is secured with toothpicks to keep the filling enclosed during cooking. Use of cast iron or non-stick pan for searing is suitable. The dish is great served as a main course accompanied by sides like salad or vegetables.
Fresh mozzarella is recommended for its creaminess, but regular sliced mozzarella can be used as a substitute. The glaze can be poured directly over the chicken before baking for a flavorful finishing touch.
Ingredients
- 4 chicken breast boneless, skinless
- 2 tomato sliced thinly
- 8 lices mozzarella cheese or regular mozzarella slices, fresh
- 1 cup basil divided into 4 servings, fresh leaves
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- 4 cloves garlic minced
Instructions
- Preheat oven to 375°F.
- Slice each chicken breast about ¾ quarter of the way through starting on the thickest side (be (careful not to cut them all the way through
- Place 2 slices of tomato, 2 slices of mozzarella cheese and ¼ cup of basil into each chicken breast pocket.
- Place 4 toothpicks into the open side of the chicken diagonally to keep the filling from falling out.
- Sprinkle each chicken breast with salt, basil and oregano.
- Heat 2 teaspoons of olive oil non stick pan (or cast iron pan) over medium-high heat.
- Add the chicken and pan sear for 2 minutes on each side. (careful when flipping)
- After pan searing, each chicken breast in a 9 x 13 casserole dish (if using cast iron pan, you can place it directly in the oven)
- Mix the garlic, balsamic vinegar and brown sugar together in a small bowl.
- Pour the mixture over top of the chicken
- Place the casserole dish in the preheated oven and cook for an additional 15-20 minutes, or until the chicken is cooked no longer pink in the middle.
- Drizzle with extra balsamic juice.
- Remove toothpicks prior to serving.
Notes
- Use a cast iron or non-stick pan for pan-searing the chicken breasts.
- If using a cast iron pan, you can transfer it directly to the oven for baking to reduce cleanup.
- Fresh mozzarella is ideal for melting, but regular sliced mozzarella can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 548kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 62g | 124% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 1211mg | 50% |
| Potassium | 1090mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 342mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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