Description
This Caprese Stuffed Chicken recipe combines juicy chicken breasts with fresh mozzarella, ripe tomatoes, and aromatic basil, inspired by the classic Italian Caprese salad. Marinated in a tangy balsamic and Dijon dressing, then baked to perfection, this dish offers a delightful balance of flavors and a visually appealing presentation perfect for an elegant weeknight dinner or special occasion.
Ingredients
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
Chicken and Filling
- 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)
Instructions
- Marinate the Chicken: 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 each piece is well coated. Refrigerate for at least 1 hour or up to 24 hours to allow the flavors to penetrate. When ready to cook, remove the chicken breasts from the marinade and discard the remaining liquid.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and spray it lightly with non-stick cooking spray to prevent sticking.
- Prepare the Chicken for Stuffing: Place each chicken breast flat on a cutting board. Using a sharp knife, make four deep horizontal cuts about ½ inch apart across the top of each breast, being careful not to slice all the way through. A helpful tip is to place chopsticks on either side of the chicken breast as a guard while cutting to avoid cutting completely through.
- Stuff the Chicken: Fill each cut with a slice of tomato, mozzarella, and a half basil leaf. Distribute the fillings evenly among all breasts to ensure each bite has the classic Caprese taste.
- Bake the Chicken: Arrange the stuffed chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes or until the internal temperature reaches 165°F (74°C) as checked with an instant-read thermometer, ensuring the chicken is fully cooked but still juicy.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Drizzle with additional balsamic glaze if desired and garnish with extra chopped basil leaves for a fresh finish. Serve warm and enjoy!
Notes
- Marinate the chicken for a longer time (up to 24 hours) to enhance flavor and tenderness.
- Use fresh basil and high-quality mozzarella for the best authentic Caprese flavor.
- Be careful not to cut all the way through the chicken breasts when making the slits to avoid the filling falling out during baking.
- Check doneness with an instant-read thermometer to ensure the chicken is fully cooked but not overdone.
- Balsamic glaze adds a sweet tangy finish but is optional if you prefer a lighter dish.
