Caprese Stuffed Chicken Breasts
A delightful dish that combines the classic flavors of a Caprese salad with juicy chicken breasts, filled with mozzarella, tomatoes, and basil, drizzled with balsamic glaze.
Equipment
- oven
- skillet
- mixing bowl
- meat thermometer
- cutting board
- sharp knife
Ingredients
- 4 pieces Boneless, skinless chicken breasts The main ingredient providing a juicy base.
- 1 cup Fresh mozzarella cheese, diced Adds creaminess and richness.
- 1 cup Cherry tomatoes, halved Provides sweetness and juiciness.
- 1/2 cup Fresh basil leaves, chopped Adds a fragrant aroma.
- 2 tablespoons Balsamic glaze Enhances the dish with a sweet and tangy flavor.
- 2 tablespoons Olive oil Essential for cooking and adds depth of flavor.
- 3 cloves Garlic, minced Brings a savory note to the dish.
- to taste Salt and pepper Enhances the overall flavor.
- 1 teaspoon Italian seasoning Adds an extra layer of flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and create a pocket in each breast by cutting horizontally, being careful not to slice all the way through.
- In a mixing bowl, combine the diced mozzarella, halved cherry tomatoes, chopped basil, minced garlic, balsamic glaze, salt, pepper, and Italian seasoning. Stir until well combined.
- Stuff each chicken breast pocket with the Caprese mixture, packing it in well but not overstuffing.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest for a few minutes before slicing and serving.
Notes
This dish is versatile and can be customized with different fillings or cooking methods. Serve with a drizzle of balsamic glaze for added flavor.