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Caprese Stuffed Chicken Foil Packs Recipe
5 from 12 votes

Caprese Stuffed Chicken Foil Packs Recipe

These Caprese Stuffed Chicken Foil Packs combine tender, pounded chicken breasts with fresh mozzarella, basil, and cherry tomatoes, lightly seasoned with balsamic vinegar. The chicken and seasoned slices of zucchini and yellow squash cook together in foil packets, allowing the flavors to meld while keeping the protein juicy and the vegetables tender. Cooking in foil helps steam and roast the ingredients evenly, making a convenient, all-in-one meal option that balances fresh and savory elements.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 2 servings
Calories: 324 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 2 oz. fresh mozzarella or fresh mozzarella cut into 1/2 inch cubes, pearls
  • 1/4 cup basil thinly sliced, fresh
  • 10 cherry tomato halved
  • 2 tsp. balsamic vinegar
  • 1/2 tsp. salt divided
  • 1/2 tsp. black pepper divided, ground
  • 1 zucchini medium
  • 1 yellow summer squash medium
  • 1 tsp. olive oil
  • 1/4 tsp. Italian seasoning
  • 2 chicken breast
  • Optional: extra balsamic vinegar for serving

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, add the mozzarella, sliced basil, halved tomatoes, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently mix to combine. Set aside.
  3. Cut the ends off the zucchini. Cut it in half, lengthwise. Then, cut it into 1/2 inch slices (making a half moon shape). Repeat with the yellow squash.
  4. Tear off two long pieces of aluminum foil (about 1 1/2 feet each). Divide the zucchini and yellow squash between the two pieces of foil, gathering the squash in the middle of each sheet.
  5. Drizzle the squash with the olive oil. Sprinkle the squash with the Italian seasoning. Then, sprinkle with a pinch of salt and pepper. Set aside.
  6. Place one of the chicken breasts on a cutting board and cover it with a piece of plastic wrap. Use a mallet to pound the chicken thin and flat (about 1/2 inch thickness throughout). Repeat with the other chicken breast.
  7. Divide the tomato mixture between the two chicken breasts. Arrange the tomato mixture in a strip 1 inch away from one of the edges of the chicken. Starting with the edge closest to the filling, roll the chicken around the filling. Use 2-3 toothpicks to secure the seam. Try to keep the toothpicks from sticking too far out of the chicken or else they could puncture the foil.
  8. Place the stuffed chicken breasts on top of the squash piles. Sprinkle each chicken breast with a pinch of salt and pepper.
  9. Bring the longest ends of the foil up over the chicken and roll them together. Then roll the short ends in, making sealed packets. Place the packets on a large baking sheet.
  10. Bake for 25 minutes, until the center of the chicken is 165 degrees F. Let them cool for 5 minutes.
  11. Drizzle the chicken with extra balsamic vinegar before serving.

Notes

  • When grilling, use double layers of foil for sturdiness and cook over medium-high heat for about 20-25 minutes or until the internal temperature of the chicken reaches 165°F.
  • Allow the foil packs to rest for 5 minutes before opening to enhance flavor blending and to avoid steam burns.
  • Supplement the packets with additional balsamic vinegar at serving to add a tangy finish if desired.

Nutrition Information

Serving 1packet Calories 324kcal (16%) Carbohydrates 10.8g (4%) Protein 47.4g (95%) Fat 11.3g (17%) Saturated Fat 4.5g (23%) Fiber 3.2g (13%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 324

% Daily Value*

Serving 1packet
Calories 324kcal 16%
Carbohydrates 10.8g 4%
Protein 47.4g 95%
Fat 11.3g 17%
Saturated Fat 4.5g 23%
Fiber 3.2g 13%

* Percent Daily Values are based on a 2,000 calorie diet.