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Caprese Stuffed Chicken Recipe

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3.8 from 11 reviews

This Caprese Stuffed Chicken recipe features juicy chicken breasts filled with fresh mozzarella, ripe tomatoes, and fragrant basil, inspired by the classic Italian Caprese salad. The chicken is pan-seared to develop a golden crust, then finished in the oven with a sweet and tangy garlic balsamic glaze, creating a flavorful and elegant dinner that's simple to prepare in about 35 minutes.

Ingredients

Chicken and Filling

  • 4 boneless, skinless chicken breasts
  • 2 tomatoes, thinly sliced
  • 8 slices fresh mozzarella cheese (or regular mozzarella slices)
  • 1 cup fresh basil leaves, divided into 4 servings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt

For Cooking and Glaze

  • 2 tablespoons olive oil (divided, 2 teaspoons for searing)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 4 toothpicks (to secure chicken pockets)

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken after searing.
  2. Prepare Chicken Pockets: Carefully slice each chicken breast about three-quarters of the way through on the thickest side to create a pocket, ensuring not to cut all the way through.
  3. Stuff Chicken: Insert 2 slices of tomato, 2 slices of mozzarella, and approximately 1/4 cup of basil leaves into each chicken pocket.
  4. Secure Filling: Insert 4 toothpicks diagonally into the open side of each chicken breast to hold the stuffing securely inside during cooking.
  5. Season Chicken: Sprinkle each stuffed chicken breast evenly with salt, dried basil, and dried oregano.
  6. Pan Sear: Heat 2 teaspoons of olive oil in a non-stick or cast iron skillet over medium-high heat. Place the chicken breasts in the pan and sear for 2 minutes on each side, creating a golden-brown crust. Handle the chicken carefully when flipping to avoid tearing.
  7. Prepare for Baking: Transfer the seared chicken breasts to a 9x13-inch casserole dish. If using a cast iron pan, you may place it directly into the oven instead.
  8. Make Balsamic Glaze: In a small bowl, combine the minced garlic, balsamic vinegar, and brown sugar. Mix well to create the glaze.
  9. Apply Glaze: Pour the balsamic garlic mixture evenly over the stuffed chicken breasts in the baking dish.
  10. Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes, until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F or 74°C).
  11. Finish and Serve: Remove the dish from the oven, drizzle extra balsamic juice over the chicken for added flavor, and carefully remove the toothpicks before serving.

Notes

  • Make sure not to cut the chicken breasts all the way through to keep the filling contained.
  • Use fresh mozzarella for a creamier texture, but regular mozzarella slices can be a good substitute.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • If you don’t have a cast iron pan, transfer chicken to an oven-safe dish for baking.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Find it online: https://simpleplatter.com/caprese-stuffed-chicken-recipe/