. Caprese Stuffed Balsamic Chicken | Best Recipe

Caprese Stuffed Balsamic Chicken

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Use a sharp, thin-bladed knife to cut the pockets in the chicken. Start on the thickest side of the bread and work your way in. Just be careful not to cut all the way through, or the cheese will melt through to the other side.

 I suggest cooking the chicken in sun dried tomato oil reserved from the jar of sun dried tomatoes. You don’t have to do this if you don’t want to, but it adds SO MUCH FLAVOUR to the chicken.

 You can use store bought balsamic glaze instead of making it from scratch. Just pour in the glaze and allow to warm through for about 20 seconds, then transfer pan to the oven.


Caprese Stuffed Balsamic Chicken

 Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins


 Ingredients

  • 4 (200-gram | 7-ounce) chicken breasts
  • Salt and pepper , to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes , sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves , divided
  • 4 cloves garlic , minced or finely chopped
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar

Instructions

  • 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.







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