Caprese usually refers to a salad of mozzarella cheese, tomatoes, and fresh basil. This Caprese Stuffed Balsamic Chicken recipe incorporates those elements to create the best stuffed chicken recipe you’re had before. It’s fancy enough to serve to guests but easy enough to make for a quick midweek dinner too! The chicken breasts are juicy and moist (no dried-out meat here!), while the filling brings all the flavor that you’d expect from a Caprese salad. We amp up the flavor even more by adding an easy balsamic reduction made with balsamic vinegar, sugar, and garlic. Try this recipe instead of the regular chicken Caprese…you’d be pleasantly surprised.
The Caprese Stuffed Balsamic Chicken is quick and easy to prepare. Chicken breasts are first butterflied and then seasoned with olive oil and spices. The filling of cheese, tomatoes, and basil leaves is added, and then the chicken breasts are secured with toothpicks. The breasts are given a quick sear on each side for some color, and then they’re off to the oven for further cooking. The balsamic reduction is drizzled over before serving.
– This dish is best served fresh out of the oven (you don’t want to leave the chicken for a long time before serving). If you want to make it ahead, you can prepare your spice mixture, slice the chicken breasts and place them in the fridge, and also make your balsamic reduction. Do the remainder of the cooking steps before serving.
– You can also use granulated garlic or garlic powder instead of fresh garlic.
– When browning the chicken, don’t be alarmed if it’s still pink in the middle, it will continue cooking in the oven. Use a thermometer to check that the internal temperature of the chicken reaches 165°F.
– This Caprese Stuffed Balsamic Chicken is keto-friendly.
– If you don’t have chicken breasts, you can use large chicken thigh fillets.
– You can cook the Caprese Stuffed Balsamic Chicken in the Airfryer. After searing, place the chicken breasts in the Airfryer basket and cook at 370°F for 20 minutes.
Serve with a side of low-carb veg (like roasted zucchini or zucchini noodles) or greens. If you’re not on a low-carb diet, serve on a bed of mashed potatoes, or a side of roast potatoes.
Store the cooked chicken breasts in the fridge (in an airtight container) for up to 3 days.
Preheat your oven to 180C/350F. Using a sharp knife butterfly chicken breasts, trying not to cut in through.
Season each chicken cutlet with salt, pepper, dried herbs on both sides and rub with some olive oil.
Top each piece of butterflied chicken with sliced fresh tomato.
Add a couple of dried tomato pieces, mozzarella cheese and fresh basil.
Secure the chicken with toothpicks to keep filling inside.
Fry each chicken breast for 4 minutes (2 minutes on each side).
Meanwhile whisk vinegar, sugar and minced garlic together until sugar dissolves.
Pour vinegar mixture over chicken and cook for 2 minutes more.
Transfer chicken into a baking dish and pour leftover sauce over it. Bake for 10-12 minutes more. Remove toothpicks before serving.
If you don’t have fresh basil, you can use dried basil or Italian seasoning. For best results, allow the sun-dried tomatoes to rehydrate in a little bit of water before using them.