Description
This Caprese Stuffed Chicken recipe features tender chicken breasts marinated in a flavorful blend of olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, and garlic. The chicken is then stuffed with fresh Roma tomatoes, mozzarella cheese, and fragrant basil leaves, baked to perfection, and finished with a balsamic glaze drizzle for an elegant, Italian-inspired meal perfect for any 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
Main Ingredients
- 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
- Prepare the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt, and pepper until well combined.
- Marinate the Chicken: Place the trimmed chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure all pieces are thoroughly coated. Seal or cover and refrigerate for at least 1 hour or up to 24 hours to allow flavors to infuse. Remove chicken from marinade immediately before baking and discard the marinade.
- Preheat Oven: Set your oven to 400°F (204°C). Line a rimmed baking sheet with foil and lightly spray it with non-stick cooking spray to prevent sticking.
- Score the Chicken: Lay each chicken breast flat on a cutting board. Using a sharp knife, make four deep crosswise cuts about half an inch apart on the top side of each breast. Be careful not to cut all the way through; placing chopsticks on either side of the chicken breast can help protect the bottom layer.
- Stuff the Chicken: Carefully fill each cut with a slice of Roma tomato, mozzarella cheese, and a basil leaf to create a Caprese-style stuffing in the chicken breasts.
- Bake: Arrange the stuffed chicken breasts on the prepared baking sheet and bake for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Rest and Serve: 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, garnish with extra chopped basil leaves, and serve warm.
Notes
- Use chopsticks placed on either side of the chicken breast as a guide when scoring to avoid slicing through completely.
- You can marinate the chicken overnight for deeper flavor but do not exceed 24 hours to maintain texture.
- Fresh mozzarella works best for melty stuffing, but bocconcini or other mild fresh cheeses can substitute.
- Adjust baking time based on the thickness of the chicken breasts to avoid under or overcooking.
- Balsamic glaze adds sweetness and acidity, but it’s optional if you prefer a lighter finish.
