Caprese Stuffed Chicken
Juicy chicken breasts stuffed with fresh mozzarella, ripe tomatoes, and aromatic basil, marinated in a tangy balsamic-garlic mixture and baked to perfection.
Calories:
Ingredients
Balsamic & Garlic Marinade
- ⅓ cup olive oil
- ¼ cup balsamic vinegar plus more for drizzle
- 2 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
Caprese Chicken
- 4 boneless skinless chicken breasts, 6–8 ounces each
- 2 medium Roma tomatoes halved and sliced into half-moon shapes
- 8 ounces fresh mozzarella sliced into half-moon shapes
- 1 cup large basil leaves cut in half
- Balsamic glaze optional for garnish
Instructions
- Whisk olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, garlic, salt, and pepper.
- Pour over chicken in a resealable bag or shallow dish and refrigerate 1–24 hours. Discard marinade before baking.
- Preheat oven to 400℉. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Place chicken flat on a cutting board. Make 4 deep crosswise cuts about ½ inch apart without cutting through, using chopsticks on either side as a guide.
- Fill each cut with tomato, mozzarella, and basil. Arrange chicken on the prepared baking sheet.
- Bake 25–30 minutes, until the thickest part reaches 165℉.
- Let rest 5 minutes. Drizzle with balsamic glaze if desired, garnish with basil, and serve immediately.