Go Back Email Link
+ servings
Glaze drizzling on caprese stuffed chicken breast.
5 from 8 votes

Caprese Stuffed Chicken Breasts


Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
4 chicken breasts
Immensely flavorful and tender chicken breasts filled with tomato, mozzarella, basil and sun dried tomatoes.

Equipment

  • knife and cutting board
  • small bowl
  • toothpicks
  • ovenproof skillet
  • kitchen tongs or spatula

Ingredients
  

  • 4 chicken breasts small to medium sized
  • 2 medium sized roma or vine ripe tomatoes thinly sliced
  • ¼ cup sun dried tomatoes in oil
  • 4 slices fresh mozzarella cheese
  • 12 basil leaves
  • 4 cloves of garlic minced
  • ¼ cup balsamic glaze
  • 2 tsps Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat the oven to 350ºF.
  • With a sharp knife, cut down the center of the breast, lengthwise. Cut about ¾ of the way through the breast, starting on the thickest side.
    Knife cutting slit in chicken breast.
  • In a small bowl, combine the salt, pepper and Italian seasoning.
    spiced combined in a bowl
  • Pour 1 teaspoon of sun dried tomato oil over each breast. Rub it around, including inside the cut.
    adding sun dried tomato oil to chicken
  • Sprinkle with seasonings. Rub all over inside and out of each breast.
    seasonings being rubbed into the meat
  • Inside each breast, put 2 thin slices of tomato, one slice of mozzarella cheese, 3 basil leaves and 2-3 teaspoons of sun dried tomatoes(without oil).
    Tomato, mozzarella, basil, sun dried tomatoes stuffed into chicken breast.
  • Close the breasts by poking 4 toothpicks into the top of the chicken diagonally and through to the bottom.
    Toothpicks sewn into chicken breast.
  • In an ovenproof skillet, heat 1 tablespoon of oil (olive oil, avocado oil or sun dried tomato oil).
  • Once the oil is hot, add the chicken, cooking just to sear each side. About 4 minutes on each side.
    Raw chicken in skillet.
  • Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in the glaze.
    balsamic glaze being added to skillet
  • Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has reached 165°F and the cheese has melted.
    Glazed chicken breast in skillet.
  • Remove the toothpicks and drizzle with the pan juices.
  • Garnish with basil chiffonade.
    cooked caprese chicken sprinkled with basil

Notes

Recipe Notes:
  • If all 4 chicken breasts don’t fit into the pan at first, put 3 in. After turning once they will have shrunk in size enough to put the 4th into the pan. You can remove the other 3 for a moment so they don’t cook longer than the 4th.

Nutrition

Calories: 401kcal | Carbohydrates: 13g | Protein: 55g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 607mg | Potassium: 1141mg | Fiber: 2g | Sugar: 5g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 188mg | Iron: 2mg

Did you create this?

Share it on Instagram and follow us on Pinterest for more cleverly simply recipes.