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!

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.

This recipe is also available on the TruLocal website.  They are a company that provides a subscription service for high quality local meat and fish deliveries.  You can tailor the contents of each box to your liking and can even adjust the frequency of your deliveries.  Julian and I have been using them for the past year and have absolutely loved every box we've had delivered!

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.

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