Description
Caprese stuffed chicken breast combines marinated chicken with fresh mozzarella, tomato, and basil baked right inside. This Italian-inspired dinner delivers classic caprese flavor in every juicy bite.
Ingredients
â…“ cup olive oil
¼ cup balsamic vinegar (plus extra for drizzling after baking, if desired)
2 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
4 boneless, skinless chicken breasts (about 6–8 ounces each), trimmed
2 medium Roma tomatoes, halved lengthwise and thinly sliced into half-moons
8 ounces fresh mozzarella, thinly sliced and cut into half-moons
1 cup fresh basil leaves, halved (plus extra for garnish)
Balsamic glaze, for garnish (optional)
Instructions
1. Whisk together the olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, garlic, salt, and pepper in a small bowl.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, coating evenly.
3. Refrigerate the chicken for at least 1 hour or up to 24 hours.
4. Remove the chicken from the marinade and discard the used marinade.
5. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil, coating it lightly with nonstick cooking spray.
6. Cut 4 deep slits across the top of each chicken breast, spacing them about ½ inch apart and being careful not to slice all the way through.
7. Stuff each slit with one slice of tomato, one slice of mozzarella, and one basil leaf.
8. Arrange the stuffed chicken breasts on the prepared baking sheet.
9. Bake for 25–30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before serving.
11. Drizzle with balsamic glaze and garnish with additional chopped basil, if desired.
Notes
Pound uneven chicken breasts to a consistent thickness before marinating so they cook evenly.
Pat the chicken dry after marinating to help it brown better in the oven.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg