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- 2 large boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil leaves, chopped For the Caprese stuffed chicken, you need quality chicken breasts. Look for large, boneless, and skinless ones. These will cook evenly and stay juicy. The cherry tomatoes add a sweet burst of flavor. Halving them helps mix easily with the cheese. Fresh mozzarella brings creaminess and a mild taste. Using fresh basil gives a bright, herbal note. - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning Balsamic glaze adds a sweet and tangy kick. Olive oil helps cook the chicken and adds richness. Garlic gives a strong flavor that pairs well with the other ingredients. Italian seasoning mixes herbs like oregano and thyme, creating a tasty blend. - Oven-safe skillet - Toothpicks or kitchen twine - Knife and cutting board An oven-safe skillet is key for this recipe. It lets you sear the chicken first, then bake it. You will need toothpicks or kitchen twine to secure the chicken pockets. This keeps the filling inside while cooking. A good knife and cutting board help you prepare your ingredients easily. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This ensures your chicken cooks evenly. 2. Take each chicken breast and place it on a cutting board. Carefully slice into the side to create a pocket. Make sure you do not cut all the way through. 1. In a bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. This mix gives fresh flavor. 2. Add the balsamic glaze, minced garlic, salt, and pepper. Stir until everything is well mixed. 1. Spoon the tomato and mozzarella mixture into each chicken breast pocket. Fill it generously for great flavor. 2. Use toothpicks or kitchen twine to secure the openings of the chicken breasts. This keeps the filling inside. 3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown. 4. Sprinkle Italian seasoning over the chicken breasts. Then, transfer the skillet to the oven. Bake for 20-25 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C). 5. Once cooked, remove the chicken from the oven. Let it rest for 5 minutes before slicing. Finally, take out the toothpicks or twine. Drizzle any juices from the skillet over the sliced chicken. Enjoy! How to avoid dry chicken? To keep your chicken juicy, don't overcook it. Use a meat thermometer to check for doneness. When the chicken reaches 165°F (74°C), it is ready. Also, sear the chicken for a nice crust first. This helps lock in moisture. Importance of resting after cooking Let the chicken rest for about five minutes after cooking. This lets the juices settle. If you cut it too soon, those juices will run out. You'll have a dry chicken, and we don’t want that! Substitutes for balsamic glaze If you don’t have balsamic glaze, use balsamic vinegar. You can also mix honey with vinegar for a sweet touch. Another option is a mix of soy sauce and honey. Alternate herbs and spices You can switch up the flavors with different herbs. Try oregano or thyme instead of basil. Adding red pepper flakes gives a nice kick. Don’t be afraid to experiment! Choosing the right skillet Use an oven-safe skillet for best results. A cast-iron skillet works great, but any oven-safe pan will do. This makes transferring from stovetop to oven easy. Maintaining the right cooking temperature Keep your heat medium-high for searing. This browns the chicken well. When baking, make sure your oven is preheated to 375°F (190°C). This helps cook the chicken evenly. Pro Tips Use Fresh Ingredients: The quality of your tomatoes, mozzarella, and basil can significantly enhance the flavor of your dish. Opt for the freshest produce you can find. Don't Overstuff: While it's tempting to add more filling, overstuffing the chicken can cause it to burst during cooking. Keep the filling generous but manageable. Rest the Chicken: Allow the chicken to rest after baking. This helps the juices redistribute throughout the meat, making it more tender and juicy. Experiment with Flavors: Feel free to add ingredients like sun-dried tomatoes or spinach to the filling for an extra flavor boost and variation. {{image_2}} You can switch up the cheese in your Caprese stuffed chicken. Feta cheese adds a tangy kick. It pairs well with the tomatoes and basil. Parmesan cheese gives a rich, nutty flavor. It melts beautifully and adds depth. If you prefer vegan options, try vegan mozzarella. It melts nicely too and tastes great. Look for brands that mimic the texture of real cheese. Adding veggies can make your dish even better. Spinach or arugula can boost the flavor. They add a fresh, green taste. Roasted peppers bring a sweet, smoky note. You can use jarred artichokes for a unique twist. They add a nice texture and taste. Feel free to mix and match your favorites. Spices can change the whole dish. A pinch of red pepper flakes adds heat. Try smoked paprika for a smoky flavor. You can drizzle hot sauce for more zest. Different vinegars can also enhance taste. Balsamic vinegar gives a sweet tang. Red wine vinegar adds a sharp note. Apple cider vinegar brightens the dish. Experimenting with flavors makes cooking fun! To store leftovers, let the chicken cool first. Place it in an airtight container. It stays fresh for about three days in the fridge. When you want to reheat, set your oven to 350°F (175°C). Heat the chicken for about 15-20 minutes. This keeps it juicy and warm. You can also use a microwave if you're in a hurry. Just cover it with a damp paper towel to keep moisture in. For freezing, wrap each chicken breast in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. The chicken can last for up to three months in the freezer. When you're ready to eat, thaw the chicken in the fridge overnight. This gives the best results. Avoid thawing at room temperature, as it can lead to bacteria growth. After thawing, you can reheat it in the oven or microwave. Enjoy your flavorful dinner delight anytime! Caprese Stuffed Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This helps keep the chicken fresh and safe to eat. If it has any leftovers, you should eat them within this time frame. Always check for any signs of spoilage, like a bad smell or unusual texture. Yes, you can prepare Caprese Stuffed Chicken ahead of time. You can stuff the chicken breasts a day before and store them in the fridge. This makes cooking day easy and fast. Just make sure to seal them well to prevent any leaks. When you are ready to cook, simply sear and bake as usual. This method not only saves time but also allows the flavors to meld together. It's not strictly necessary, but securing the chicken helps keep the filling inside. You can use toothpicks or kitchen twine for this. If you don’t have either, you can simply press the chicken closed with your hand while cooking. Just be careful, as the filling might spill out. Securing helps the chicken cook evenly, ensuring a flavorful bite every time. Caprese stuffed chicken is a tasty and fun dish to prepare. We covered the key ingredients like chicken, tomatoes, and fresh herbs. I shared clear steps, tips for great flavor, and how to store leftovers safely. Remember, don't skip letting your chicken rest after cooking. It makes a big difference. With a few simple skills, you can impress anyone with this meal. Enjoy making your Caprese stuffed chicken!

Caprese Stuffed Chicken Breast

A delicious chicken breast stuffed with fresh tomatoes, mozzarella, and basil, drizzled with balsamic glaze.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 large boneless, skinless chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • 1 teaspoon Italian seasoning
  • for securing Toothpicks or kitchen twine

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the chicken breasts: Place each breast on a cutting board and make a pocket by slicing horizontally into the side, taking care not to cut all the way through.
  • In a bowl, mix the halved cherry tomatoes, mozzarella balls, chopped basil, balsamic glaze, minced garlic, salt, and pepper.
  • Spoon the tomato and mozzarella mixture into each chicken breast pocket, filling generously.
  • Secure the openings of the chicken breasts with toothpicks or tie them with kitchen twine to keep the filling from spilling out during cooking.
  • In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear for about 3-4 minutes on each side, until golden brown.
  • Sprinkle the Italian seasoning over the chicken breasts, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  • Remove the chicken from the oven, allow it to rest for 5 minutes before slicing, then remove the toothpicks or twine.
  • Drizzle any remaining juices from the skillet over the sliced chicken, and garnish with additional basil if desired.

Notes

Let the chicken rest before slicing for juicier meat.
Keyword caprese, chicken, Italian, stuffed