Stuffed Chicken Caprese

My husband loves the combination of basil and tomato. When the weather starts heating up and tomatoes and basil come into season, I being looking into ways of making dishes using those two ingredients. Stuffed Chicken Caprese is one of those recipes.

Basic Ingredients

• Basil
• Tomatoes
• Mozzarella
• Roasted bell pepper

I made a few tweaks to my version, but it basically starts with the same basic ingredients: basil, tomatoes, mozzarella, and roasted bell pepper.

I make mine a little different in that I marinade it first.  You don’t need to do it overnight…a few hours will do the trick.  When you are ready to cook, simply stuff the ingredients into the chicken and bake for 30 minutes. Done.

Make It Your Own

• Stuff it with artichoke hearts, mushrooms, or capers.
• Omit the cheese for paleo version

I’ve since made it quite a few times, changing it up each a bit each time. For one version, I made it with artichoke hearts and capers. You could also make it with mushrooms. Omit the cheese, and it is paleo. Any version you make, as long as you marinade it a bit, it will taste spectacular.

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Stuffed Chicken Caprese

This recipe combines the best flavors of caprese: tomatoes, mozzarella, garlic, with chicken, making for a phenomenal dish that is easy to make.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Author: Four to Cook For

Equipment

• 3-quart glass casserole dish (13"x9")

Ingredients

• 4 large boneless, skinless chicken breasts (about 2 lbs)
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar
• 1 package Italian dressing blend
• 2 large tomatoes, sliced
• 1 bunch bunch of basil, leaves removed and thinly sliced
• 1 cup jarred roasted bell peppers, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1 cup shredded cheddar optional
• dried flat leaf parsley to taste

Instructions

• Marinade the chicken in a gallon freezer bag with the olive oil, balsamic, and Italian dressing blend. Poke the chicken gently with a fork so the marinade can absorb. Seal and let marinade for at least two hours.
• Preheat oven to 400 degrees Fahrenheit.
• Put chicken in a glass casserole dish (sprayed with cooking spray). Take out and using the sharpest knife you have, butterfly the chicken by cutting a slit into the chicken, almost cutting it in half. Stuff it with the a few slices of tomato, basil, a few slices of bell pepper, and a slice or two of mozzarella.
• Cover the chicken with any remaining mozzarella and/or shredded cheddar if you like.
• Sprinkle with dried parsley.
• Bake for 30 minutes until the cheese is melted and the chicken is cooked.

Notes

For this recipe, one large chicken breast should be enough for two servings.

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