Caprese Stuffed Chicken Breast
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
603 kcal
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Course
Main Course
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Cuisine
Italian
Caprese Stuffed Chicken Breast
Report
Caprese stuffed chicken breast is easy and packed with flavor. Juicy chicken breast stuffed with cheese, tomatoes and basil makes a delicious meal.
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Ingredients
- 4 chicken breasts boneless and skinless
- 5 tbsp olive oil extra virgin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried oregano
- 4 cloves garlic minced
- 2 tbsp basil pesto
- 8 lices Stella® Fontinella® Basil Pesto Cheese
- 4 lices tomatoes cut in half
- 8 fresh basil leaves
- 1/2 cup balsamic vinegar
- 3 tbsp brown sugar
Instructions
- Preheat the oven to 350F.
- Cut each chicken breast lengthwise to make a pocket, make sure not to slice it all the way through.
- In a small bowl, mix 3 tbsp olive oil, salt, pepper, oregano and garlic. Brush this mixture inside and outside of the chicken breasts.
- Spread pesto inside all chicken breasts and stuff with basil, tomato and Stella® Fontinella® Basil Pesto Cheese slices. Seal each chicken breast using toothpicks.
- Heat the remaining two tablespoons olive oil in a cast iron skillet over medium heat until shimmering.
- Sear the chicken breasts for about 4 minutes on each side until brown.
- Transfer the cast iron skillet to the oven and let the chicken cook for another 15-20 minutes until fully cooked.
- Meanwhile, mix balsamic vinegar and brown sugar in a sauce pan and bring to simmer. Reduce balsamic vinegar until you have a semi-thick sauce.
- Once the chicken is fully cooked, drizzle with sauce and serve warm.
Notes
- plastic
- If the chicken breast is too thick, pound it a few times before cutting it through.
- Can you make stuffed chicken breast ahead of time? Yes. Prepare the chicken breast and stuff it. Wrap the raw stuffed chicken breast in plastic wrap and store it in a plastic bag. Freeze for up to one month. To cook, thaw in the fridge overnight and proceed with the cooking instructions in the recipe card.
- How to store cheese stuffed chicken breast: if you have leftover cooked chicken breast, place it in an airtight glass container and refrigerate for up to 2 days. Reheat in oven at 250F for 10-20 minutes until heated through.
- Make sure you properly seal the open end of the cheese stuffed chicken as they contain cheese.
- To make spinach and cheese stuffed chicken breast, saute 1 1/2 cup spinach in 1 tbsp olive oil and use it in the filling with tomato, Stella® Cheese and basil.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
18g
(6%)
Protein
54g
(108%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Cholesterol
168mg
(56%)
Sodium
1058mg
(44%)
Potassium
996mg
(28%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
720IU
(14%)
Vitamin C
7mg
(8%)
Calcium
221mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 18g | 6% |
| Protein | 54g | 108% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 168mg | 56% |
| Sodium | 1058mg | 44% |
| Potassium | 996mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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