Caprese Stuffed Chicken
Delicious and flavorful Caprese Stuffed Chicken, featuring fresh ingredients like mozzarella, basil, and tomatoes, marinated in balsamic and garlic.
Equipment
- Oven
- Mixing Bowl
- cutting board
- knife
- Baking sheet
- Plastic Wrap
- Ziploc bag
Ingredients
Balsamic & Garlic Marinade
- ⅓ cup Olive oil
- ¼ cup Balsamic vinegar plus more for drizzle after baking
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves Garlic minced
- ½ teaspoon Salt
- ½ teaspoon Pepper
Caprese Chicken
- 4 pieces Boneless, skinless chicken breasts trimmed, approx. 6-8 ounces each
- 2 medium Roma tomatoes halved lengthwise then thinly sliced to make half-moon shape slices
- 8 ounces Fresh mozzarella sliced thin, then cut in half to make half-moon shape slices
- 1 cup Large basil leaves cut in half, plus more for garnish if desired
- 1 serving Balsamic glaze for garnish, optional
Instructions
Preparation Instructions
- In a small bowl, whisk together the marinade ingredients. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring all pieces are coated. Refrigerate for at least 1 hour or up to 24 hours before assembly. Before baking, remove the chicken from the marinade and discard it.
- Preheat oven to 400℉. Spray a rimmed baking sheet lined with foil with non-stick cooking spray.
- Place each chicken breast flat on a cutting board. Using a sharp knife, make 4 deep cuts, about ½ inch apart, crossways into the top of each chicken breast, being careful not to cut all the way through.
- Fill each cut with a tomato slice, mozzarella slice, and basil leaf.
- Place the chicken on the prepared pan and bake for 25-30 minutes or until an instant-read thermometer inserted into the thickest part of the breast reaches 165℉.
- Remove the chicken from the oven and allow it to rest for 5 minutes. Drizzle with balsamic glaze if using, and garnish with extra chopped basil. Serve and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Wrap each chicken breast in plastic wrap and place in a ziploc bag or airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or oven until the internal temperature reaches 165℉. Marinate the chicken and prepare it with tomato, cheese, and basil slices. Refrigerate for up to 24 hours until ready to bake.
Nutrition
Serving: 1chicken breastCalories: 486kcalCarbohydrates: 7gProtein: 37gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 117mgSodium: 811mgPotassium: 596mgFiber: 1gSugar: 4gVitamin A: 1012IUVitamin C: 7mgCalcium: 332mgIron: 2mg
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