Name: Caprese Stuffed Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 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 shaped slices; 8 ounces Fresh mozzarella, sliced thin, then cut in half to make half-moon shaped 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 simple and flavorful dish where juicy chicken breasts are marinated, then hasselback sliced and stuffed with fresh mozzarella, Roma tomatoes, and basil. It combines the classic Caprese salad flavors with a satisfying cooked protein for an elegant but easy meal.

Three pieces of grilled chicken breast are sliced almost through and layered with alternating red tomato slices and white melted cheese. Each layer is separated with green basil leaves, and the whole dish is drizzled with a glossy dark balsamic glaze. The chicken breasts rest on a grilling pan with grill marks visible, surrounded by a few scattered basil leaves. The colors are warm with a mix of red, white, green, and browned grilled edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the marinade:

1/3 cup olive oil
1/4 cup balsamic vinegar, plus more for drizzling
2 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

For the chicken:

4 boneless, skinless chicken breasts (6-8 ounces each), trimmed
2 medium Roma tomatoes, halved lengthwise and thinly sliced
8 ounces fresh mozzarella, thinly sliced and cut in half
1 cup large basil leaves, cut in half, plus extra for garnish
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 to create the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, making sure each piece is well coated. Refrigerate for at least 1 hour or up to 24 hours.
Step 2: Preheat your oven to 400℉ (200℃). Line a rimmed baking sheet with foil and lightly spray with non-stick cooking spray.
Step 3: Remove chicken from the marinade and discard the marinade. Place each chicken breast flat on a cutting board. With a sharp knife, carefully make 4 deep horizontal slits about ½ inch apart, being careful not to cut all the way through. Tip: Place chopsticks on either side of the chicken breast to avoid cutting through completely.
Step 4: Stuff each slit with a slice of tomato, a slice of mozzarella, and a basil leaf.
Step 5: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165℉.
Step 6: Remove from the oven and let rest for 5 minutes. Drizzle with balsamic glaze if desired and garnish with extra chopped basil before serving.

Tips & Variations

For an easier marinade, use your favorite balsamic or Italian dressing instead of making your own.
If you can’t find fresh mozzarella, regular sliced or shredded mozzarella can also work well, as can provolone cheese.
To make your own balsamic glaze, simmer balsamic vinegar over medium-high heat until thick and syrupy, then let cool.
Adjust the number of slits in the chicken based on the size of the breasts; more slits mean more stuffing.
Try serving with sautéed broccoli, garlic green beans, or lemon butter pasta for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual stuffed chicken breasts tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave until warmed through and reaching 165℉ internally. This dish can also be prepped ahead by marinating and stuffing the chicken, then refrigerated for up to 24 hours before baking.

How to Serve

Three pieces of cooked chicken breasts are placed on a grill pan with grill marks on a white marbled surface. Each chicken breast is sliced in several layers, alternating with bright red tomato slices and white melted cheese. The layers have a soft and juicy texture, drizzled with dark balsamic glaze and scattered with fresh green basil leaves. The chicken looks well grilled with a slight char and juicy inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded mozzarella instead of fresh mozzarella?

Yes, shredded mozzarella or regular sliced mozzarella are good substitutes if you can’t find fresh mozzarella. The flavor is still delicious though the texture may differ slightly.

What if I don’t have balsamic glaze?

You can either skip it or make your own by reducing balsamic vinegar in a small pan until thick and syrupy. This adds a sweet tangy finish that complements the dish beautifully.