Caprese Stuffed Chicken with Balsamic Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Caprese Stuffed Chicken with Balsamic Glaze
Description
This recipe starts by creating a cavity in each chicken breast, which is seasoned inside and out with olive oil, salt, pepper, dried oregano, basil, and minced garlic. The cavities are filled with thinly sliced mozzarella cheese, Roma tomatoes, and fresh basil leaves, then secured with toothpicks to hold the stuffing in place. The layered filling places cheese atop tomatoes to minimize leakage during cooking.
The stuffed breasts are seared in olive oil on medium-high heat to develop a crisp, browned exterior on both sides before being finished in the oven. The balsamic glaze is prepared by simmering balsamic vinegar with brown sugar and chicken broth until slightly thickened and glossy. This sauce is poured over the cooked chicken to complement its moist interior and layered flavors.
The finished dish balances creamy cheese and fresh tomato with aromatic herbs inside tender chicken, enhanced by the rich, sweet-tart balsamic glaze. It pairs well as a main course for lunch or dinner. Leftover chicken reheats well in the microwave or oven in short intervals.
Visual guidance is available in the accompanying video. Care is needed when creating the cavity to avoid cutting through completely. If cheese leaks during cooking, it does not affect the dish negatively. Extra oven-safe dishes can accommodate additional chicken breasts as needed.
Ingredients
- 4 oz. chicken breast skinless, boneless
- olive oil for brushing and searing
- kosher salt for seasoning the chicken
- black pepper for seasoning the chicken
- 1 tablespoon oregano dried
- 1 tablespoon basil dried
- 3 cloves garlic minced
- 8 lices mozzarella cheese thinly sliced
- 4 Roma tomato thinly sliced
- 8 basil roughly chopped, leaves
- ½ cup balsamic vinegar
- 2 tablespoon brown sugar dark
- 1 tablespoon chicken broth
Instructions
- Preheat the oven to 350°F.
- Use a small sharp knife to cut a pouch or cavity in the thickest part of each chicken breast. Set aside.
- Brush olive oil all over the chicken breast, including the cavity. Sprinkle the chicken all over (including inside the cavity) with salt, pepper, oregano, and basil. Sprinkle the minced garlic in the cavity of each breast.
- Sprinkle a little salt and pepper on the tomato slices. Fill each cavity with a couple of tomato slices, mozzarella slices, and a couple of chopped basil leaves. You may need to cut the slices in half in order for it all to fit.
- Use your fingers to squeeze the cavity closed and then use 4 to 5 toothpicks the close up the chicken breast.
- Heat 1 tablespoon olive oil in a large cast-iron skillet or Dutch oven over medium-high heat. Carefully transfer the stuffed breasts to the skillet. Sear one side for about 4 minutes, until browned on the bottom. Again, carefully flip the breasts over and sear for another 4 minutes.
- In a small jar, mix together the balsamic, brown sugar, and chicken broth. Pour the balsamic mixture all over the chicken. Use a spoon to coat the tops of the chicken with the sauce.
- Place the skillet in the oven for 15 to 20 minutes, or until an internal temperature reaches 165°F. Serve at once with sauce poured over the tops of the chicken and extra sauce at the table.
Notes
- Watch the video for detailed steps on cutting the chicken cavity to avoid full cuts.
- Layer cheese on top of tomato slices inside the chicken to reduce cheese spillage during cooking.
- Leftover stuffed chicken can be reheated in the microwave on high in short intervals or in a 350°F oven for 15-25 minutes until warm.
- If you cannot sear all breasts at once, sear in batches and combine in the oven for finishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 383mg | 16% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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