Caprese Stuffed Chicken Breasts

Caprese Stuffed Chicken Breasts

This recipe captures the fresh flavors of a Caprese salad in a delicious and satisfying chicken dish.

Ingredients:

• 4 boneless, skinless chicken breasts (around 1-1/2 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 8 slices fresh mozzarella cheese
• 2 large Roma tomatoes, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar (optional, for sauce)

Cooking Guide:

1. Prep the chicken: Butterfly each chicken breast by carefully slicing horizontally through the center, without cutting all the way through. Open the chicken like a book and pound it gently with a meat mallet to an even thickness of about 1/2 inch. Season both sides with salt, pepper, oregano, and garlic powder.
2. Assemble the stuffing: Lay 2 slices of mozzarella cheese and 2-3 basil leaves on one side of each chicken breast. Top with 2 tomato slices. Carefully fold the other side of the chicken breast over the filling to enclose it. Secure the chicken closed with toothpicks if needed.
3. Sear the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side, or until golden brown.
4. Bake or simmer (optional): There are two options to finish cooking the chicken:
   • Baking: Preheat oven to 400°F (200°C). Transfer the seared chicken breasts to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
   • Simmering: After searing, add 1/2 cup of chicken broth or white wine to the skillet. Bring to a simmer, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
5. Make a balsamic reduction (optional): While the chicken cooks, you can create a simple balsamic reduction for extra flavor. In a small saucepan, heat balsamic vinegar over medium heat. Simmer for 5-7 minutes, or until the vinegar thickens and reduces by half.
6. Serve: Remove the chicken from the heat and let it rest for a few minutes before slicing. Plate the chicken breasts and spoon over any pan juices. Drizzle with balsamic reduction (if using) and garnish with fresh basil leaves.

Tips:

• For extra flavor: Marinate the chicken breasts in a mixture of olive oil, Italian seasoning, lemon juice, and garlic for 30 minutes before stuffing.
• Cheese variety: Experiment with different cheeses like fresh provolone, goat cheese, or Burrata.
• Sun-dried tomato twist: Add a layer of chopped sun-dried tomatoes to the filling for a deeper savory flavor.
• Leftovers: Store leftover Caprese stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Enjoy this delicious and flavorful Caprese Stuffed Chicken Breasts recipe!