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I think you will agree with me when I say that it is not always easy to make a delicious dinner when you work 9-5. Most often than not, you just want to lay on your couch and put your feet up when you get home. However, this quick and easy Caprese-stuffed chicken breast will make your life easier.
You will be serving your family with a tasty dinner and the next thing you know, you will be getting your much-needed rest.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4-6
Main Ingredients
4 8-oz. boneless, skinless chicken breasts
Sea salt and black pepper, to taste
½ t. garlic powder
4 oz. fresh Mozzarella cheese, sliced thin
1 large tomato, sliced thin
12 basil leaves, julienned
2 T. extra virgin olive oil
1 c. chicken broth, preferably organic
1 c. balsamic vinegar
Directions
Place the top oven rack in the center position and pre-heat oven to 350°F.
Carefully butterfly each chicken breast by running a sharp knife horizontally through the thickest part, being careful not to cut all the way through.
Pro Tip: Place one hand on top of the breast to stabilize and hold the knife parallel to the work surface while cutting.
Open each breast so both halves lie flat. Season with salt and black pepper, as desired, and sprinkle with the garlic powder.
Divide the fresh Mozzarella, tomato, and basil among the 4 breasts. Fold the breasts in half to form a pocket around the filling. Secure with long wooden toothpicks, if desired, to hold the filling in place while cooking.
Heat olive oil over medium heat in a large oven-safe skillet. Add the stuffed chicken breasts to the pan and cook until the chicken is nicely browned and releases easily from the bottom of the skillet, approximately 4-5 minutes. Carefully turn and repeat on the other side. Season the breasts with additional salt and black pepper, if desired.
Add the chicken broth to the skillet and place skillet in the preheated oven. Roast for 12-15 minutes before carefully removing the hot skillet from the oven and check for doneness by inserting an instant-read thermometer into the thickest part of the breast. (The temperature will continue to rise several degrees after it is removed from the oven. The safe internal temperature for chicken breasts is 165°F).
While the chicken is roasting, prepare the balsamic glaze by heating the vinegar in a small saucepan over medium heat. Cook, stirring frequently until the vinegar is reduced to about 1/3 of its original volume and reaches a thick, syrupy consistency. Remove from heat and keep warm until ready to serve.
To serve, place a stuffed chicken breast on each plate and drizzle with the balsamic glaze. Pair with a fresh side salad, roasted vegetables, and/or your choice of sides. Enjoy your Caprese-stuffed chicken breast!
