Caprese Stuffed Chicken
Yield: 4 servings
Calories: 431kcal
I can confidently say that making caprese stuffed chicken will elevate your dinner game. The combination of juicy chicken breasts, creamy mozzarella, tangy tomatoes, and fragrant basil creates a burst of flavors that will leave you satisfied.
Ingredients
- 1 cup (240 ml) balsamic vinegar
- 2 tablespoons (30 ml) honey
- 4 (908 g) boneless skinless chicken breast, 2 to 3 pounds total
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon black pepper
- 8 slices of Roma tomato, ½" thick
- 8 ounces (227 g) fresh mozzarella, cut into 8 semi-circles
- 8 basil leaves
- 2 tablespoons (15 ml) olive oil
Instructions
- Make the Balsamic Glaze – Add balsamic vinegar and honey to a small saucepan and stir to combine. Bring to a boil and then lower to a simmer over medium-low heat with some bubbling. Reduce to ¼ to ⅓ cup, about 20 to 25 minutes. Meanwhile, make the stuffed chicken as the sauce reduces. Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency. Do not touch or taste the glaze; it will be hot! If the glaze gets too thick as it cools, add a small amount of water, stir, and warm over low heat.
- Preheat the Oven – Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
- Prepare the Chicken – Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side. Repeat with the remaining pieces.In a small bowl, combine 1 teaspoon salt, garlic powder, and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
- Stuff the Chicken – Add 2 slices of tomato to the chicken pocket, then season with salt and pepper. Add 2 slices of mozzarella and 2 basil leaves on top. If available, close the opening with toothpicks to secure the filling inside.
- Sear the Chicken – Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. Add the chicken, presentation-side down, and lightly press the meat to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip and cook for 5 minutes.
- Bake the Chicken – Transfer the pan to the oven. Bake until the meat is no longer pink. and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness. Immediately transfer to a serving plate.
- To Serve – Remove the toothpicks from the chicken. Drizzle with the balsamic glaze. If desired, garnish with basil.
Notes
- Make Ahead: The chicken can be stuffed 1 day in advance. Store in an airtight container and refrigerate.
- Balsamic Glaze: Store in an airtight container in the refrigerator for up to 5 days. Gently reheat if needed. Dilute with warm water if very thick.
- Storing: Cool completely and store in an airtight container for up to 3 days.
- Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
- Baking Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.
Nutrition
Calories: 431kcal | Carbohydrates: 18g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1079mg | Potassium: 789mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1494IU | Vitamin C: 19mg | Calcium: 313mg | Iron: 1mg
Recipe Link
Recipe Video