Caprese Stuffed Chicken Breasts

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Use the last of your fresh tomatoes to make these quick and deliciously healthy caprese stuffed chicken breasts, which will wow dinner guests!

Caprese Stuffed Chicken Breasts

Caprese is one of my favorite salads.  I incorporated it with chicken for this fun twist on the classic flavors of this salad!  Stuff the chicken breasts with slices of fresh tomato, basil leaves and bocconcini.  Tie the chicken closed and top with fresh basil pesto.  Reduce chicken broth and balsamic vinegar in the pan before adding the chicken, which makes the meat incredibly tender.

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Caprese Stuffed Chicken Breasts

Tips to Make the Amazing Caprese Stuffed Chicken Breasts

While the full recipe details are available below, here are some tips to make the best stuffed chicken breasts.

  • Chicken: for this recipe, you will use boneless skinless chicken breasts.  To properly stuff the chicken, I recommend making a small slice in the middle of the breast to create a cavity for the tomatoes, basil and cheese. There is normally a small fold in the chicken breast, which is where I recommend making this slice.
  • Bocconcini: I used a small bocconcini ball and sliced it into smaller pieces.  This makes it easier to stuff the chicken breasts and also makes this dish healthier, because the bocconcini ball is split between the two chicken breasts.  You get the amazing taste of the bocconcini which brings in the flavor from the caprese salad. However, keeping the amount of cheese used low keeps the calorie count lower.
  • Tomato: to achieve the best caprese flavor in this meal, I recommend using vine ripened tomatoes.  
  • Pesto: while you can use store bought pesto to save time, I recommend using homemade pesto if possible.  I make my easy fresh basil pesto and freeze it in individual portions so I can use it in months when fresh basil is not in season.
Caprese Stuffed Chicken Breasts

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Caprese Stuffed Chicken Breasts

Use the last of your fresh tomatoes to make these quick and deliciously healthy caprese stuffed chicken breasts, which will wow dinner guests!

Author:
Kirsten

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 small bocconcini (2 oz), sliced
  • 4 basil leaves, sliced (plus more for serving)
  • 1 vine ripened tomato, sliced
  • 2 tsp basil pesto
  • 3 tbsp chicken broth
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 400F.  Make a small slice in the fold of the chicken breasts to make space to stuff them.
  2. Add the bocconcini slices, basil leaves, and half of the sliced tomato to the cavity in the chicken breasts.  Using cooking twine, tie the chicken breasts closed.  Spread the pesto evenly over the chicken breasts.
  3. Heat a non-stick oven safe skillet on medium-high heat.  Add the chicken broth and balsamic vinegar and boil to reduce.  Remove the skillet from heat.
  4. Add the stuffed chicken breasts and remaining tomato slices to the skillet.  Bake in the oven for approximately 20 minutes, until the chicken is cooked through and no longer pink in the middle.

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