Stuffed Caprese Chicken
My chicken Caprese recipe is a mouthwatering combination of balsamic glazed chicken, melted mozzarella, sun-dried tomatoes, and fresh basil.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb chicken breasts, boneless and skinless ((See Note 1))
- 1 tbsp Dijon mustard
- 4 tsp olive oil (separated)
- 1 tbsp balsamic vinegar
- 1/8 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup sun dried tomatoes (cut into strips)
- 4 slice mozzarella cheese ((See Note 2))
- 8 leaves fresh basil
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk together the mustard, 2 teaspoons of oil, balsamic vinegar, sugar, oregano and salt an pepper in a bowl. This will emulsify and be thick and paste like.
- 3
Rinse and pat dry the chicken with paper towels. Using a sharp knife, horizontally cut a pocket into each chicken breast, be careful not to cut all the way through.
- 4
Brush the chicken inside and out with the balsamic dressing.
- 5
Place on work surface and layer each breast with 4 basil leaves, the mozzarella cheese slice and top with sun dried tomato. Secure using toothpick or skewer on the diagonal.
- 6
Heat the remaining 2 teaspoons of olive oil in an ovenproof skillet (I use cast iron) over high heat. Carefully add the chicken and sauté for 1-2 minutes on each side, or until golden.
- 7
Transfer skillet with chicken to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Allow to rest for 2-3 minutes before serving. Garnish with torn basil leaves and serve along sautéed vegetables.