Caprese Stuffed Balsamic Chicken
A powerful
all-in-one meal, this stuffed chicken Caprese takes inspiration from classic
Italian salad and is prepared in 25 minutes.
INGREDIENTS
- 2 roma tomatoes , sliced thinly
- 12 basil leaves , divided
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 cup sun dried tomato strips in oil
- 4 mozzarella cheese slices (or cheese of choice)
- Salt and pepper , to season
- 4 cloves garlic , minced or finely chopped
- 4 (200-gram | 7-ounce) chicken breasts
- 1 teaspoon each of dried oregano and dried basil
INSTRUCTIONS
First, Preheat
the oven to 180 ° C | 350 ° F. Cut a pocket about three-quarters of the way to
the thickest side of each breast, taking care not to cut completely.
Then, Season
the chicken with salt, pepper and dried herbs. Pour 1 teaspoon of sun-dried
tomato oil on each breast, rubbing a little of the seasoning into the pockets.
Fill each
serving with 2 slices of fresh tomatoes, 2 teaspoons of dried tomato strips, a
slice of mozzarella cheese and basil leaves.
Seal with
3-4 toothpicks diagonally to keep filling indoors while cooking.
Heat 2
teaspoons sun-dried tomato oil (or olive oil) in a skillet or non-stick skillet
over medium-high heat. Add chicken and fry 2 minutes per side until golden
brown.
While
cooking chicken, combine garlic, balsamic vinegar and brown sugar in a small
bowl. Pour the mixture into the pan around the chicken; simmer, stirring
occasionally, until the glaze has slightly thickened (about 2-3 minutes).
Transfer the
pan to the preheated oven and continue cooking for another 10 to 15 minutes or
until chicken is cooked through and cheese is melted.
Remove
toothpicks and sprinkle with cooking juices.
Happy
Cooking Time.
