Flavor Explosion: Caprese Stuffed Chicken Breast
Dear readers, with this recipe, we will create a little Italian magic in your kitchen! We will stuff chicken breast with a delightful caprese salad and crown it with balsamic glaze. Believe me, this recipe appeals to both the eyes and the palate. Plus, it's ready in just half an hour! Come on, enjoy this taste!
- 680 grams boneless, skinless chicken breast (4 small breasts)
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup balsamic vinegar
- ½ teaspoon minced garlic
- 1 tablespoon brown sugar
- 4 tablespoons basil pesto
- 8 slices roma tomatoes (thinly sliced - about 3/4 cup)
- 4 slices fresh mozzarella (halved - about 3/4 cup)
- 1 bunch fresh basil leaves
First, clean the chicken breasts well and cut a horizontal pocket in the middle, but do not cut all the way through. Season with salt and pepper, it's that easy!
Now it's time for our sauce! In a small saucepan, whisk balsamic vinegar, garlic, and brown sugar over medium heat. If you're short on time, you can also buy ready-made balsamic glaze from the store.
When the sauce starts to boil, cook until it reduces by half. After about 15 minutes, when it reaches a consistency that coats the back of a spoon, remove from heat and let it rest.
Preheat your oven to 190℃. Place a tablespoon of pesto in each chicken pocket. Fill with mozzarella, tomato slices, and basil leaves.
Secure the chicken with toothpicks to prevent the filling from spilling out.
In a large ovenproof skillet, heat the olive oil. Fry the chicken until golden brown.
Transfer the chicken to the oven and cook until the internal temperature reaches 74℃, about 8-12 minutes. If you don't have an oven, you can transfer the chicken to a baking dish and finish cooking.
Remove from the oven, let it rest for 5 minutes. Drizzle with balsamic glaze and garnish with fresh basil. Enjoy your meal!
Flavor Explosion: Caprese Stuffed Chicken Breast Cooking Tips
To check the consistency of the balsamic sauce, look at the back of the spoon. Also, if you slice the mozzarella thinly, it will be easier to place inside the chicken.
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