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Caprese Stuffed Balsamic Chicken Recipe | cookingwithcassandra.com

Caprese Stuffed Chicken Recipe

Mozzarella cheese, basil, and tomato fill up this tasty caprese stuffed chicken. This dish takes an hour to make, but will be gone within seconds!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 (8 ounce) large chicken breasts
  • ½ teaspoon each of salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 Roma tomatoes thinly sliced
  • ⅓ cup sun dried tomato strips in oil divided
  • 4 thick sliced pieces of mozzarella cheese
  • 12 basil leaves chiffonade and divided
  • 6 garlic cloves minced
  • ½ cup balsamic vinegar
  • 3 tablespoons brown sugar
  • Topping: Additional chopped basil leaves

Instructions

Prepare Chicken:

  • Preheat the oven to 350 degrees F.
  • Partially butterfly chicken breasts. Cut about ¾ of the way through on the thickest side of each breast, being careful not to cut all the way! You want to just cut a pocket for the filling.
  • Season chicken with salt, pepper, and dried herbs.
  • Pour 1 teaspoon of sun-dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  • Fill each pocket with 2 slices fresh tomato, sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  • Secure filling by inserting 4 toothpicks on the outer edge of the stuffed side diagonally, to keep the filling inside while cooking.

Make The Balsamic Sauce:

  • In a small bowl mix together the balsamic vinegar, brown sugar and garlic. Set aside.

Bake The Chicken:

  • Heat 1 tablespoon of sun-dried tomato oil in an oven-safe large skillet over medium-high heat. Brown chicken on either side for about 2 minutes until golden.
  • Pour the balsamic sauce into the pan around the chicken scraping any browned bits off the bottom. Bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  • Spoon the sauce over the chicken. Using an oven mitt, carefully transfer the hot pan to the oven. Bake for 15-17 minutes, or until the chicken is cooked through.
  • Remove from the oven and allow to cool for 5 minutes. Remove toothpicks and drizzle chicken with pan juices. And top with a pinch of chopped basil leaves. Serve warm.
  • Bon appétit!