Caprese Stuffed Balsamic Chicken

Ingredients:

  • 4  7-ounce chicken breasts
  • Salt and pepper , to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes , sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves , divided
  • 4 cloves garlic , minced or finely chopped
  • 1/3 cup TAO Traditional Style or Fig balsamic or Herb de Napoli condimento
  • 2 tablespoons brown sugar

Instructions:

  1. Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  2. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil (or TAO Pesto Olive Oil) over each breast, rubbing some of the seasoning inside the pockets.
  3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  4. Heat 2 teaspoons of sun dried tomato oil (orTAO Pesto Olive Oil ) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  5. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  6. Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  7. Remove toothpicks and drizzle with pan juices.

This recipe and photo were taken for Karina’s beautiful website/blog: Cafe’ Delights

Caprese Stuffed Balsamic Chicken
Caprese Stuffed Balsamic Chicken
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Caprese Stuffed Balsamic Chicken
Caprese Stuffed Balsamic Chicken
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