Description
This Caprese Stuffed Chicken Breast is my solution when I want dinner on the table fast. Marinaded in a delicious balsamic dressing and stuffed with a sun-dried tomato mayonnaise, fresh mozzarella and plenty of basil, this super fast meal will leave everyone at the table asking for seconds!
Ingredients
Scale
Sun-Dried Tomato Aioli
- 1/4 cup Mayonnaise
- 5 each sun-dried tomatoes
- 2 each garlic cloves
- 1 tsp lemon zest
Balsamic Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 garlic cloves
- 1 tbsp Dijon mustard
- 3 tbsp Soy sauce
- 1 shallot
Caprese Stuffed Chicken Breast
- 4 each boneless skinless chicken breasts
- 1 pound fresh mozzarella, sliced
- 1/2 cup baby spinach (about 16 leaves)
- 1/2 cup fresh basil (about 16 leaves)
Instructions
Balsamic Marinade
- Combine all the ingredients of the marinade together. Feel free to use a blender or a food processor to combine all the ingredients and make things easier.
Sun-Dried Tomato Aioli
- Combine all the ingredients of the aioli together. Feel free to use a blender or a food processor to combine all the ingredients and make things easier.
Caprese Stuffed Chicken Breast
- Cut the chicken breasts half way ensuring not to cut it all the way through.
- Place the chicken breasts into the balsamic marinade. You can use a bowl or a ziplock bag to make less of a mess. Allow to marinate for a minimum of 15 minutes and up to 24 hours.
- After the chicken has marinated, preheat the oven to 450-degrees F.
- On a cutting board or plate, arrange the spinach, basil leaves and cheese so that the chicken breasts are easy to assemble.
- Smear about 1 tbsp of the sun-dried tomato aioli on the inside of the chicken breasts. Place a layer of about 4 basil leaves on top of the aioli. Then layer on about 3-4 slices of cheese and finish with the baby spinach leaves.
- Use 2-3 toothpicks to seal the open seal in the chicken breast so that it is easier to flip over in the pan.
- Place the chicken breast into a pre-heated pan (cast iron is great). Sear one side for 3 minutes and carefully turn it over and continue searing it for 3 more minutes.
- Place the pan into a preheated oven and allow to cook for 10 minutes or until the juices run clear.
- Serve immediately.
Notes
- The nutritional information should only be used as a guide.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken, Entree, Main Course, Main Entree
- Cuisine: Italian American