Yum yum! Caprese stuffed chicken is a fresh, cheesy, and crispy main dish that is surprisingly easy to make. The recipe can be easily modified to work with other stuffing combos (cheddar broccoli, boursin asparagus, Swiss ham, etc).
Start by making a tomato bruschetta-like topping with tomato, basil, garlic, balsamic, olive oil, salt, and pepper. Mix 1 chopped tomato, 1/4 cup chopped fresh basil (from the garden!), 1 teaspoon minced garlic, 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper to taste.
Pound 2 thawed chicken breasts between parchment pepper with the smooth side of a meat mallet until flat and near doubled in size.
Dip one side of the chicken breast into Italian seasoned bread crumbs. Place a couple spoonfuls of the tomato mix in the middle of the flattened chicken breast. Place 10-15 fresh mozzarella pearls on top of the tomato mixture. Fold up both end to roll over the cheese/tomato mix. Stick two tooth picks through the roll to hold in place. Sprinkle with more bread crumbs and place in greased glass dish.
I had some tomato mixture and cheese leftover that got covered in raw chicken juice, so I dumped the remaining filling in the pan around the chicken breasts and sprinkled with more balsamic vinegar. This got all crispy and super yummy while cooking!
Cook in a 400 degree oven for about 35 minutes, or until the inside temperature reaches 165 degrees.
We served the chicken over mashed baby red potatoes with garlic toast. Make sure to either take the toothpicks out or warn others before eating. Make sure to serve with the crispy cheese from the bottom of the pan; it was my favorite part!
Enjoy some good cooking from your Neighbor's House!
Yum!!!!!!!!! This looks to die for and your food photography is gorgeous. I especially like the last one with the fresh tomatoes in the background...which reminds me...tomato season is quickly approaching! Hooray! -Rae
ReplyDelete