Name: Caprese Stuffed Chicken Recipe
Prep time: 15 min
Cook time: PT-489952H43M51S
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1/3 cup Olive oil; 1/4 cup Balsamic vinegar (plus more for drizzle after baking); 2 teaspoons Dijon mustard; 2 teaspoons Italian seasoning; 2 cloves Garlic (minced); 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 4 Boneless, skinless chicken breasts (trimmed, approx. 6-8 ounces each); 2 Medium Roma tomatoes (halved lengthwise then thinly sliced to make half-moon shape slices); 8 ounces Fresh mozzarella (sliced thin, then cut in half to make half-moon shape slices); 1 cup Large basil leaves (cut in half, plus more for garnish if desired); Balsamic glaze for garnish (optional)

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Introduction

Caprese Stuffed Chicken is a flavorful twist on classic Caprese salad, combining juicy chicken breasts with fresh mozzarella, ripe tomatoes, and fragrant basil. This dish is both elegant and simple, perfect for a weeknight dinner or a special occasion.

The image shows three pieces of grilled chicken breasts with several layers sliced and stacked closely. Between each chicken layer, there are thin red tomato slices and white melted cheese layers, alternating evenly. The chicken is seasoned with black pepper and small green basil leaf pieces scattered on top and between the slices. A dark brown balsamic glaze is drizzled over the whole dish. The pieces are placed on a dark grilled surface with a silver serving spatula partly visible. Some loose green basil leaves are around the chicken, all set on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup olive oil
1/4 cup balsamic vinegar (plus more for drizzle after baking)
2 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic (minced)
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts (trimmed, approx. 6-8 ounces each)
2 medium Roma tomatoes (halved lengthwise, then thinly sliced into half-moon shapes)
8 ounces fresh mozzarella (sliced thin, then cut in half into half-moon shapes)
1 cup large basil leaves (cut in half, plus more for garnish if desired)
Balsamic glaze for garnish (optional)

Instructions

Step 1: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are coated. Refrigerate for at least 1 hour or up to 24 hours. Before baking, remove the chicken from the marinade and discard the marinade.
Step 2: Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray it with non-stick cooking spray.
Step 3: Place each chicken breast flat on a cutting board. Using a sharp knife, make 4 deep cuts about ½ inch apart crosswise along the top of each breast, being careful not to cut all the way through. To avoid cutting through, place chopsticks on either side of the chicken as a guide.
Step 4: Stuff each cut with a slice of Roma tomato, a slice of fresh mozzarella, and a half basil leaf.
Step 5: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F.
Step 6: Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with additional balsamic glaze if desired and garnish with extra chopped basil before serving.

Tips & Variations

Use fresh, ripe tomatoes and high-quality mozzarella for the best flavor and texture.
Try adding a few sliced olives or a sprinkle of crushed red pepper inside the cuts for extra flavor.
If you prefer, substitute basil with fresh spinach or arugula for a different twist.
To ensure even cooking, pound the chicken breasts to an even thickness before cutting.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken. This dish is best served fresh but can also be served cold over a light salad.

How to Serve

The image shows three thick pieces of chicken breast sliced partially through and layered with alternating pieces of red tomato and white melted cheese, arranged in a row on a dark grill pan with grill marks. Each chicken piece is topped with fresh green basil leaves and drizzled with a dark balsamic glaze, giving a shiny look. The chicken is golden brown with some charred spots visible. The background features a white marbled texture, and a silver serving spatula is sliding under the middle chicken piece. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can marinate the chicken up to 24 hours ahead and stuff it just before baking. Avoid stuffing too early to prevent the cheese from melting prematurely.

What can I serve with Caprese Stuffed Chicken?

This dish pairs well with a simple side salad, roasted vegetables, or garlic mashed potatoes for a complete meal.