Caprese Stuffed Chicken Recipes
CAPRESE STUFFED BALSAMIC CHICKEN
Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!
Provided by Karina - Cafe Delites
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
- 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 with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
- Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
- Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
- While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
- Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
- Remove toothpicks and drizzle with pan juices.
Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 25 g, Fat 4 g, Cholesterol 72 mg, Sodium 158 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CAPRESE-STUFFED CHICKEN BREAST WITH BALSAMIC REDUCTION
This impressive stuffed chicken breast dish is easy to put together and so impressive! Perfect for any meal whether for family or company!
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h
Yield 4
Number Of Ingredients 12
Steps:
- Mix olive oil, garlic, onion powder, black pepper, and sea salt together in a bowl. Place chicken breasts in a shallow dish and pour marinade on top. Refrigerate at least 4 hours.
- Heat balsamic vinegar in a small saucepan to a slow boil. Allow to boil for 15 minutes, watching carefully to prevent burning. Cook until vinegar has reduced to half the original volume. Allow balsamic reduction to cool completely.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1/4 cup basil leaves, 2 ounces mozzarella cheese, and 1/2 a tomato on each piece of chicken. Roll chicken up and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium heat. Add stuffed chicken breasts to skillet and sear on all sides, 3 to 4 minutes per side.
- Transfer skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Allow stuffed chicken breasts to rest 5 minutes. Drizzle with balsamic reduction before serving.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 9.3 g, Cholesterol 103 mg, Fat 32.5 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 9.2 g, Sodium 636 mg, Sugar 6.2 g
CAPRESE STUFFED CHICKEN
Make this unbelievably easy Caprese Stuffed Chicken from Delish.com when you feel stuck on dinner ideas.
Categories dinner Caprese Stuffed Chicken mozzarella tomatoes basil spinach easy dinner ideas low carb dinner weeknight dinners
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place chicken on a cutting board and make 5 to 6 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
- Drizzle with olive oil then season chicken all over with salt, pepper and Italian seasoning. Stuff each breast with mozzarella, spinach and tomatoes.
- Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with fresh basil then drizzle balsamic glaze on top.
STUFFED CAPRESE CHICKEN
Literally the best, and easiest to make, caprese chicken you've ever had, I promise.
Provided by Hannah Winters
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
- Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
- Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
- Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
- Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 8.4 g, Cholesterol 180 mg, Fat 30.1 g, Fiber 2 g, Protein 58.8 g, SaturatedFat 16.3 g, Sodium 881.1 mg, Sugar 3.1 g
STUFFED CHICKEN CAPRESE
Found online posted by Victoria Abbott Riccardi. Sounds like an easy summer meal that will LOOK like it took hours to make.
Provided by AZPARZYCH
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through.
- Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
- Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn.
- Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil.
- Remove toothpicks before serving.
Nutrition Facts : Calories 241.6, Fat 10, SaturatedFat 3.9, Cholesterol 93.7, Sodium 462.1, Carbohydrate 3.9, Fiber 1, Sugar 2.3, Protein 32.8
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