Stuffed Chicken Caprese Recipes

CAPRESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Cut a shallow pocket into each chicken breast using a sharp knife.
• Stuff each chicken breast with chopped tomatoes, sliced mozzarella, and about 2 tablespoons pesto. Mix cantanzaro herbs and garlic salt in a small bowl and sprinkle each chicken breast evenly with herb mixture.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CAPRESE STUFFED BALSAMIC CHICKEN

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.

CAPRESE STUFFED CHICKEN

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

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.

STUFFED CHICKEN CAPRESE

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.