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Caprese Stuffed Chicken Recipe

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★★★★★

4.4 from 75 reviews

Caprese Stuffed Chicken features juicy boneless, skinless chicken breasts marinated in a flavorful balsamic and garlic marinade, then hasselback sliced and stuffed with fresh mozzarella, ripe Roma tomatoes, and aromatic basil leaves. Baked to perfection and optionally drizzled with balsamic glaze, this dish combines classic Italian Caprese flavors with tender roasted chicken for a delightful, easy-to-make meal.

Ingredients

Scale

Balsamic & Garlic Marinade

  • 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

Caprese Chicken

  • 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)

Instructions

  1. Make the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper until well combined.
  2. Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are evenly coated. Seal and refrigerate for at least 1 hour or up to 24 hours to infuse flavor.
  3. Prepare for baking: Preheat the oven to 400℉ (200℃). Line a rimmed baking sheet with foil and spray it with non-stick cooking spray to prevent sticking.
  4. Slice the chicken: Place each chicken breast flat on a cutting board. Using a sharp knife, make 4 deep slits about ½ inch apart crosswise along the top of each breast, being careful not to cut all the way through. To avoid slicing through, place chopsticks on either side of the chicken as a guide.
  5. Stuff the chicken: Fill each cut with a slice of tomato, mozzarella, and a basil leaf, layering neatly for balanced flavor and appearance.
  6. Bake the chicken: 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 registers 165℉ (74℃), ensuring the chicken is fully cooked and safe to eat.
  7. Rest and serve: Remove the chicken from the oven and let rest for 5-10 minutes to allow juices to redistribute. Drizzle with balsamic glaze if desired and garnish with extra chopped basil. Serve warm and enjoy the vibrant, fresh flavors.

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • For freezing, wrap each chicken breast tightly in plastic wrap, place in a ziploc bag or airtight container, and store for up to 3 months. Thaw overnight in the refrigerator and reheat until the internal temperature reaches 165℉.
  • This recipe is make-ahead friendly; marinate and stuff the chicken up to 24 hours in advance and refrigerate until ready to bake.
  • If you prefer a shortcut, substitute the marinade with your favorite bottled balsamic or Italian dressing.
  • To make homemade balsamic glaze, reduce balsamic vinegar over medium-high heat until thick and syrupy, then cool before drizzling.
  • Using chopsticks as a cutting guide helps prevent slicing all the way through the chicken breast during hasselback slicing.
  • The amount of stuffing needed depends on how many slices you make into each chicken breast; more slices demand more tomato, mozzarella, and basil.

Keywords: Caprese Stuffed Chicken, Baked Chicken Breast, Hasselback Chicken, Italian Chicken Recipe, Fresh Mozzarella Chicken

Find it online: https://deliciousdishspot.com/caprese-stuffed-chicken-recipe-2/