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!
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.
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.
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.