Caprese stuffed chicken breasts
Caprese stuffed chicken breasts
Ingredients
- 4 Boneless, skinless chicken breasts
- 8 ounces Fresh mozzarella cheese, sliced or shredded
- 1 cup Cherry tomatoes, halved
- 1/2 cup Fresh basil leaves, chopped
- 2 tablespoons Olive oil
- 2 Garlic, cloves, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375°F - 2
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet, pound each breast to an even thickness of about 1/2 inch. Season both sides of the pounded chicken breasts with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
Prepare the stuffing: In a small bowl, gently combine the fresh mozzarella cheese, halved cherry tomatoes, and chopped fresh basil leaves.
⏱️ 5 min - 4
Stuff the chicken: Spoon about 1/4 of the mozzarella mixture onto one side of each pounded chicken breast. Carefully fold the other side of the chicken breast over the filling to enclose it. Secure the edges with one or two toothpicks if needed to keep the filling inside during cooking.
⏱️ 5 min - 5
Sear the chicken: Heat the olive oil in a large oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Add the minced garlic to the hot oil and cook for about 30 seconds, until fragrant. Carefully place the stuffed chicken breasts into the hot skillet. Sear for 3 to 4 minutes per side, until the chicken is golden brown.
⏱️ 8 min - 6
Bake the chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) using an instant-read thermometer.
⏱️ 20 min•🌡️ 375°F - 7
Rest and serve: Carefully remove the skillet from the oven. Let the chicken rest in the skillet for 5 minutes before serving. Remove any toothpicks before plating. Drizzle each chicken breast generously with balsamic glaze before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese stuffed chicken breasts
Ingredients
- 4 Boneless, skinless chicken breasts
- 8 ounces Fresh mozzarella cheese, sliced or shredded
- 1 cup Cherry tomatoes, halved
- 1/2 cup Fresh basil leaves, chopped
- 2 tablespoons Olive oil
- 2 Garlic, cloves, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1/4 cup Balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375°F - 2
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet, pound each breast to an even thickness of about 1/2 inch. Season both sides of the pounded chicken breasts with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
Prepare the stuffing: In a small bowl, gently combine the fresh mozzarella cheese, halved cherry tomatoes, and chopped fresh basil leaves.
⏱️ 5 min - 4
Stuff the chicken: Spoon about 1/4 of the mozzarella mixture onto one side of each pounded chicken breast. Carefully fold the other side of the chicken breast over the filling to enclose it. Secure the edges with one or two toothpicks if needed to keep the filling inside during cooking.
⏱️ 5 min - 5
Sear the chicken: Heat the olive oil in a large oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Add the minced garlic to the hot oil and cook for about 30 seconds, until fragrant. Carefully place the stuffed chicken breasts into the hot skillet. Sear for 3 to 4 minutes per side, until the chicken is golden brown.
⏱️ 8 min - 6
Bake the chicken: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) using an instant-read thermometer.
⏱️ 20 min•🌡️ 375°F - 7
Rest and serve: Carefully remove the skillet from the oven. Let the chicken rest in the skillet for 5 minutes before serving. Remove any toothpicks before plating. Drizzle each chicken breast generously with balsamic glaze before serving.
⏱️ 5 min