Best Stuffed Caprese Chicken Recipes

CAPRESE-STUFFED CHICKEN BREAST WITH BALSAMIC REDUCTION

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.

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.

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).

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.

CHICKEN - CAPRESE STUFFED BALSAMIC CHICKEN RECIPE

Steps:

• 1. Preheat oven to 350 degrees 2. Cut a pocket about 3/4 quarter of the way throug the tickest side of each breast, being careful not to cut all the way. 3. Season chicken with S&P, dried herbs. Pour 1 tsp of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets. 4. Fill each with 2 slices of fresh tomato, 2 tsp sun dried tomato strips, one slides mozzarella cheese and basil leaves. 5. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking. 6. Heat 2 tsp of sun dried tomato oil in a skillet or nonstick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. 7. 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). 8. Transfer pan to the preheated oven and continue to cook for a further 15 minutes or until chicen is cooked through 9. Remove toothpicks and drizzle with pan juices.

CAPRESE STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, add the mozzarella, sliced basil, halved tomatoes, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Gently mix to combine. Set aside. Cut the ends off the zucchini. Cut it in half, lengthwise. Then, cut it into ½ inch slices (making a half moon shape). Repeat with the yellow squash. Tear off two long pieces of aluminum foil (about 1½ feet each). Divide the zucchini and yellow squash between the two pieces of foil, gathering the squash in the middle of each sheet. Drizzle the squash with the olive oil. Sprinkle the squash with the Italian seasoning. Then, sprinkle with a pinch of salt and pepper. Set aside. Place one of the chicken breasts on a cutting board and cover it with a piece of plastic wrap. Use a mallet to pound the chicken thin and flat (about ½ inch thickness throughout). Repeat with the other chicken breast. Divide the tomato mixture between the two chicken breasts. Arrange the tomato mixture in a strip 1 inch away from one of the edges of the chicken. Starting with the edge closest to the filling, roll the chicken around the filling. Use 2-3 toothpicks to secure the seam. Try to keep the toothpicks from sticking too far out of the chicken or else they could puncture the foil. Place the stuffed chicken breasts on top of the squash piles. Sprinkle each chicken breast with a pinch of salt and pepper. Bring the longest ends of the foil up over the chicken and roll them together. Then roll the short ends in, making sealed packets. Place the packets on a large baking sheet. Bake for 25 minutes, until the center of the chicken is 165 degrees F. Let them cool for 5 minutes. Drizzle the chicken with extra balsamic vinegar before serving.